| Record ID | ia:designingfoodsan00nati |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/designingfoodsan00nati/designingfoodsan00nati_marc.xml |
| Download MARC binary | https://www.archive.org/download/designingfoodsan00nati/designingfoodsan00nati_meta.mrc |
LEADER: 00931pam 2200229 a 4500
001 88002065
003 DLC
005 19880926083615.9
008 880125s1988 dcua b 00110 eng
010 $a 88002065
020 $a0309037980
020 $a0309037956 (pbk.)
043 $an-us---
050 0 $aTS1955$b.N38 1988
082 0 $a641.3/06$219
110 20 $aNational Research Council (U.S.).$bCommittee on Technological Options to Improve the Nutritional Attributes of Animal Products.
245 10 $aDesigning foods :$banimal product options in the marketplace /$cCommittee on Technological Options to Improve the Nutritional Attributes of Animal Products, Board on Agriculture, National Research Council.
260 0 $aWashington, D.C. :$bNational Academy Press,$c1988.
300 $axiv, 367 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographies and index.
650 0 $aAnimal products$zUnited States.
650 0 $aNutrition.