| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2233617935:992 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2233617935:992?format=raw |
LEADER: 00992cam a2200265 a 4500
001 0a51a7b58c5f4860a37bb1baf359789a
003 UK-BiTAL
005 20050705180532.0
008 000101s1903 xxua o000 ||eng|d
010 $a lc09002662
035 $a()p1770088
035 $a(MH)MHBFD31166HU
035 $a(OCoLC)09667132
040 $dUK-BiTAL
043 $an-us-mn
100 1 $aSnyder, Harry,$d1867-1927.
245 10 $aStudies on the digestibility and nutritive value of bread at the University of Minnesota in 1900-1902 /$cby Harry Snyder.
260 $aWashington :$bG.P.O.,$c1903.
300 $a52p., 3 leaves of plates :$bill. ;$c25 cm.
490 1 $aBulletin / U.S. Department of Agriculture. Office of Experiment Stations ;$vno.126
504 $aIncludes bibliographical references.
650 0 $aBread.
710 2 $aUniversity of Minnesota.
710 1 $aUnited States.$bOffice of Experiment Stations.
830 0 $aBulletin (United States. Office of Experiment Stations) ;$vno.126.