| Record ID | marc_records_scriblio_net/part07.dat:107324164:925 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part07.dat:107324164:925?format=raw |
LEADER: 00925cam 2200277 4500
001 73008968
003 DLC
005 20010808180051.0
008 730531s1973 dcua b 001 0 eng
010 $a 73008968
020 $a0309021170
040 $aDLC$cDLC$dDLC
050 00 $aTX531$b.T6 1973
060 $aQU50 N277t 1973
082 00 $a615.9
245 00 $aToxicants occurring naturally in foods.
250 $a2d ed.
260 $aWashington,$bNational Academy of Sciences,$c1973.
300 $avii, 624 p.$billus.$c24 cm.
500 $aPapers prepared by a group of scientists for the Food Protection Committee of the Food and Nutrition Board, National Research Council.
504 $aIncludes bibliographical references.
650 0 $aFood contamination.
650 0 $aFood$xToxicology.
650 2 $aFood Analysis.
650 2 $aFood Poisoning.
710 2 $aNational Research Council (U.S.).$bFood Protection Committee.