| Record ID | ia:CAT31355497 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/CAT31355497/CAT31355497_marc.xml |
| Download MARC binary | https://www.archive.org/download/CAT31355497/CAT31355497_meta.mrc |
LEADER: 01307cam 2200349Ia 4500
001 1355497
005 20160719220019.0
008 900807s1912 alu 000 0 eng d
016 7 $aCAT31355497$2DNAL
035 $a(OCoLC)ocm22189366
035 $a1355497
040 $aNDD$beng$cNDD$dOCLCG$dOCLCF$dOCLCO$dOCLCQ$dAGL
070 0 $a100$bAl15B No. 24
049 $aAGLL
100 1 $aCarver, George Washington,$d1864?-1943.
245 14 $aThe Pickling and curing of meat in hot weather /$cby George W. Carver.
260 $aAlabama :$bTuskegee Normal and Industrial Institute,$c1912.
300 $a22 pages ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aBulletin / Tuskegee Institute. Experiment Station ;$vno. 24
501 $aBound with: Tuskegee Institute Experiment Station Bulletin, nos. 1-43.
650 0 $aMeat$xPreservation.
650 0 $aMeat industry and trade.
650 7 $aMeat industry and trade.$2fast$0(OCoLC)fst01013271
650 7 $aMeat$xPreservation.$2fast$0(OCoLC)fst01013235
830 0 $aBulletin (Tuskegee Institute. Experiment Station) ;$vno. 24.
930 $a20160719$b00000000$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2016/07/19$dn$ecojoade$f$hrecon