| Record ID | ia:CAT11119927 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/CAT11119927/CAT11119927_marc.xml |
| Download MARC binary | https://www.archive.org/download/CAT11119927/CAT11119927_meta.mrc |
LEADER: 01459cam 2200385Ka 4500
001 888194
005 20130403093235.0
008 020729s1933 dcua 000 0 eng d
016 7 $aCAT11119927$2DNAL
035 $a(OCoLC)ocm11180578 020730
035 $91119-92760
035 $a888194
040 $aORE$cORE$dAGL
049 $aAGLL
070 0 $aaTX749$b.A64 1933
072 0 $aQ102
100 1 $aAlexander, Lucy M.
245 10 $aMethods of cooking and testing meat for palatability :$bsupplement to National Project Cooperative Meat Investigations.
250 $aRev. Feb., 1933.
260 $a[Washington, D.C.?] :$bU.S. Dept. of Agriculture ;$bState Agricultural Experiment Station,$c[1933]
300 $a36 p. :$bill. ;$c27 cm.
500 $aCover-title.
500 $aPrepared for the committee by Lucy M.Alexander, Nancy Griswold Clark and Paul E. Howe.
500 $aAt head of title: United States Department of Agriculture and State agricultural experiment stations.
590 $aAlso classified under 1.9 H75Mc.
650 0 $aCooking (Meat)$zUnited States.
710 1 $aUnited States.$bDepartment of Agriculture.
930 $a20130402$b00000000$c00000000
939 $a20100623$b20100703$c00000000
939 $a20091129$b20091204$c00000000
939 $a20020801$b20020807$c00000000
945 $dML$e2002/07/18$fJR$g2002/07/29
946 $aUSDA
959 $a$c2013/04/02$essouder$gap
959 $a$c2009/11/29$edcollins$gother