| Record ID | marc_columbia/Columbia-extract-20221130-008.mrc:556163449:1504 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-008.mrc:556163449:1504?format=raw |
LEADER: 01504cam a2200361 4500
001 3993836
005 20221027014057.0
008 710629s1970 it b 000 0 eng
010 $a 74569604
015 $aIt***
035 $a(OCoLC)ocm00148640
035 $9AJD1951HS
035 $a(NNC)3993836
035 $a3993836
040 $aDLC$cDLC$dNLM$dZCH
050 00 $aTX558.W5$bA94
060 00 $aW1$bF199 no.23 1970
082 0 $a641.3/31/1
100 1 $aAykroyd, W. R.$q(Wallace Ruddell),$d1899-$0http://id.loc.gov/authorities/names/n50029788
245 10 $aWheat in human nutrition /$cby W. R. Aykroyd and Joyce Doughty.
260 $aRome :$bFood and Agriculture Organization of the United Nations,$c1970.
300 $aviii, 163 pages :$billustrations ;$c23 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFAO nutritional studies ;$vno. 23
504 $aBibliography: p. [156]-163.
650 0 $aWheat.$0http://id.loc.gov/authorities/subjects/sh85146366
650 0 $aNutrition.$0http://id.loc.gov/authorities/subjects/sh85093451
650 2 $aNutritional Physiological Phenomena.$0https://id.nlm.nih.gov/mesh/D009747
650 2 $aTriticum.$0https://id.nlm.nih.gov/mesh/D014908
700 1 $aDoughty, Joyce,$eauthor.$4http://id.loc.gov/vocabulary/relators/aut$0http://id.loc.gov/authorities/names/n83231036
830 0 $aFAO nutritional studies ;$vno. 23.$0http://id.loc.gov/authorities/names/no2004086396
852 00 $boff,hsl$hQP141$i.Ay3 1970