| Record ID | marc_columbia/Columbia-extract-20221130-007.mrc:406292791:1284 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-007.mrc:406292791:1284?format=raw |
LEADER: 01284cam a2200325 4500
001 3395083
005 20221020063745.0
008 751024s1941 nyuade 000 0 eng
010 $a 41008866
035 $a(OCoLC)ocm01732565
035 $9AVH3707CU
035 $a(NNC)3395083
035 $a3395083
040 $aDLC$cFQG$dMBU$dZCU
050 00 $aTX531$b.S6 1941
082 0 $a641.1
099 $a664.5$aSh51121
100 1 $aSherman, Henry C.$q(Henry Clapp),$d1875-1955.$0http://id.loc.gov/authorities/names/n86857897
245 10 $aChemistry of food and nutrition /$cby Henry C. Sherman ...
250 $a6th ed.
260 $aNew York :$bThe Macmillan company,$c1941.
300 $ax pages, 1 leaf, 611 pages :$bincluding illustrations, tables, diagrams ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $a"References and suggested readings" at end of each chapter, except the first.
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
650 0 $aNutrition.$0http://id.loc.gov/authorities/subjects/sh85093451
650 2 $aFood Analysis.$0https://id.nlm.nih.gov/mesh/D005504
650 2 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
852 80 $boff,che$h664.5 Sh51121