| Record ID | ia:b21507132 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21507132/b21507132_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21507132/b21507132_meta.mrc |
LEADER: 01249nam 2200325 a 4500
007 cr
008 850917s1896 enka s 000 eng
035 $a(Leeds)b10132892
035 $a(UkLW)b21507132
091 $aLeeds000137561
100 1 $aBlyth, Alexander Wynter,$d1844-1921.
245 10 $aFoods: their composition and analysis :$bA manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration.
250 $a4th ed., rev. and enl.
260 $aLondon :$bC. Griffin,$c1896.
300 $a735 p :$bfront., illus., fold. plates, tables (part fold.) ;$c19 cm.
535 2 $aThis material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
535 1 $aThe University of Leeds Library.
650 2 $aFood analysis.
650 2 $aFood contamination.
650 2 $aFood.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21507132
907 $a.b21507132
966 $lstwc2$dStore$aHealth Sciences QU 50$cBLY
902 $a111110
998 $adigi$b22-10-14$cm$dv$en$feng$genk$h0$i0