| Record ID | ia:qualityofsourcre00hank |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/qualityofsourcre00hank/qualityofsourcre00hank_marc.xml |
| Download MARC binary | https://www.archive.org/download/qualityofsourcre00hank/qualityofsourcre00hank_meta.mrc |
LEADER: 01241cam 2200325Ia 4500
001 2579463
005 20090824121206.0
008 880929s1981 ctu b s000 0 eng d
035 $a(OCoLC)18545115
035 $a(OCoLC)ocm18545115
035 $a2579463
040 $aRQF$cRQF$dAGL$dOCLCQ$dUCW
043 $an-us-ct
049 $aUCWW
050 4 $aTX551.3$b.H241q
070 0 $a100$bC76St (1) no.795
072 0 $aQ501
092 $a630.7$bC76b, no.795
100 1 $aHankin, Lester,$d1926-
245 10 $aQuality of sour cream and non-butterfat sour dressing :$ba cooperative study by the Connecticut Department of Agriculture and the Connecticut Agricultural Experiment Station /$cby Lester Hankin, Donald Shields, and J. Gordon Hanna.
260 $aNew Haven :$bConnecticut Agricultural Experiment Station,$c1981.
300 $a6 p. ;$c28 cm.
490 1 $aBulletin / Connecticut Agricultural Experiment Station ;$vno. 795
504 $aIncludes bibliographical references (p. 6).
650 0 $aSour cream$xAnalysis.
650 0 $aSalad dressing$xAnalysis.
700 1 $aShields, Donald.
700 1 $aHanna, J. Gordon.
830 0 $aBulletin (Connecticut Agricultural Experiment Station) ;$v795.
948 $a20070824$bmb$ca$d1$e1$gb