| Record ID | marc_columbia/Columbia-extract-20221130-006.mrc:161321845:1370 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-006.mrc:161321845:1370?format=raw |
LEADER: 01370aam a2200313 4500
001 2635564
005 20221012211657.0
008 740801s1966 dcua 000 0 eng
010 $a 66061563
035 $a(OCoLC)ocm01159963
035 $9AQY0948CU
035 $a(NNC)2635564
035 $a2635564
040 $aDLC$cDLC$dZCU
050 00 $aTX553.A3$bN282
082 00 $a664/.06/0211873$220
110 2 $aNational Research Council (U.S.).$bFood Protection Committee.$0http://id.loc.gov/authorities/names/n84800703
245 10 $aFood chemicals codex /$cPrepared by the Committee on Specifications of the Food Chemicals Codex of the Food Protection Committee, National Academy of Sciences, National Research Council.
250 $a1st ed.
260 $aWashington :$bNational Academy of Sciences, National Research Council,$c1966.
300 $axv, 846 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $a[National Research Council] Publication 1406
500 $aKept up to date by supplements and interim revisions.
505 2 $aeaf form between 1963 and 1966.
650 0 $aFood additives.$0http://id.loc.gov/authorities/subjects/sh85050253
830 0 $aPublication (National Research Council (U.S.)) ;$vno. 1406.$0http://id.loc.gov/authorities/names/n42032544
852 00 $bche$hTX553.A3$iN282