| Record ID | ia:reducingoilconte7358shaw |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/reducingoilconte7358shaw/reducingoilconte7358shaw_marc.xml |
| Download MARC binary | https://www.archive.org/download/reducingoilconte7358shaw/reducingoilconte7358shaw_meta.mrc |
LEADER: 00709cam 2200253I 4500
001 203415
005 20110630100507.0
008 800401 dcu 000 eng d
016 7 $aCAT10244527$2DNAL
035 $90244-52760
035 $a203415
040 $aAGL
049 $aAGLL
070 $aA381$bR31A no. 58
072 $a1500
100 10 $aShaw, Roy.
245 00 $aReducing the oil content of potato chips by controlling their temperature after frying.
260 00 $a[Washington]$c1968.
300 $a9 p.$billus.
490 1 $aU.S. Agricultural Research Service. ARS-73-58
500 $aIssued May 1968.
504 $aBibliography: p. 9.
830 0 $aARS 73 ;$v58.
930 $a00000000$b00000000$c00000000