| Record ID | ia:b21455442 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21455442/b21455442_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21455442/b21455442_meta.mrc |
LEADER: 01360nam 2200313 a 4500
007 cr
008 051011m19001901stk s 000 0 eng d
035 $a(Glasgow)b22642523
035 $a(EUW)b21455442
059 $aG16-f.23
100 1 $aGalt, Hugh Miller.
245 10 $aSome points in the analysis of meat extracts and allied preparations, with notes on their dietetic value$h[electronic resource] :$bbeing the results of a series of analyses /$cperformed by Professor Hugh Galt ... in the public health laboratory of Glasgow University during session 1898-99.
246 17 $aProfessor Galt on analysis of meat extracts etc.
260 $a[Glasgow] :$bPhilosophical Society of Glasgow,$c1900-1901.
300 $a14 p. ;$c22 cm.
500 $aCover title.
504 $aIncludes bibliographical references: p. 14.
535 1 $aThis material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
650 0 $aMeat extract.
655 0 $aElectronic books.
710 2 $aRoyal Philosophical Society of Glasgow.
710 2 $aUniversity of Glasgow.$bLibrary.
759 $adigglasgow.
759 $adigukmhl.
773 0 $aMedical Heritage Library.
907 $a.b21455442
907 $a.b21455442
945 $aG16-f.23
998 $adigi$aelro$b10-10-14$cm$dv$en$feng$gstk$h0$i0