| Record ID | ia:b32843446_0004 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b32843446_0004/b32843446_0004_marc.xml |
| Download MARC binary | https://www.archive.org/download/b32843446_0004/b32843446_0004_meta.mrc |
LEADER: 01398 am 2200301 a 4500
007 cr
008 701120m19321939nyua sb 00 | eng
010 $a32005261
059 $a344468
091 $aK13017
091 $aK13018
091 $aK13019
091 $aK13020
100 1 $aWinton, Andrew Lincoln,$d1864-1946.$0n 81120952.
245 14 $aThe structure and composition of foods /$cby Andrew L. Winton and Kate Barber Winton.
260 $aNew York :$bJohn Wiley;$aLondon :$bChapman & Hall,$c1932-1939.
300 $a4 volumes :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent.
337 $acomputer$bc$2rdamedia.
338 $aonline resource$bcr$2rdacarrier.
504 $aIncludes bibliographic footnotes and index.
505 8 $aI -- Cereals, starch, oil seeds, nuts, oils, forage plants ; II -- Vegetables, legumes, fruits ; III -- Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish ; IV -- Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.
650 2 $aFood Analysis.$0D005504.
650 7 $aFood$xAnalysis.$2fast$0(OCoLC)fst00930460.
655 0 $aElectronic books.
700 1 $aWinton, Kate Grace Barber,$d1882-$0n 81120951.
776 1 $iPrint version:$tThe structure and composition of foods$w(OCoLC)00416533$w(UkLW)b12706620.
907 $a.b32843446