| Record ID | marc_columbia/Columbia-extract-20221130-006.mrc:183095385:820 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-006.mrc:183095385:820?format=raw |
LEADER: 00820cam a2200253 4500
001 2655134
005 20221012214119.0
008 790921s1959 gw a b 000 0 ger c
010 $aa 60001165
035 $a(OCoLC)ocm05398524
035 $9ARA2409CU
035 $a2655134
040 $aWayne State Univ. Library$cNRC$dOCL$dZCU
090 $aQK567$b.M11
100 1 $aMaass, Heinrich,$cfood chemist.
245 10 $aAlginsäure und Alginate.
260 $aHeidelberg :$bChemie und Technik Verlagsgesellschaft,$c1959.
300 $a465 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aBibliography: p. 399-436.
650 0 $aAlginates.$0http://id.loc.gov/authorities/subjects/sh89005062
650 0 $aChemistry$vAbstracts.
852 00 $boff,eng$hQK567$i.M11