| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:33629253:1081 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:33629253:1081?format=raw |
LEADER: 01081cam a2200289 4500
001 4032501
005 20221026172352.0
008 751024s1918 nyuade 000 0 eng
010 $a 18006210
035 $a(OCoLC)ocm01732526
035 $9AKA0395HS
035 $a(NNC)4032501
035 $a4032501
040 $aDLC$cFQG$dZCH
050 00 $aTX531$b.S6 1918
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 $a2d ed., rewritten and enl.
260 $aNew York :$bThe Macmillan company,$c[©1918]
300 $axiii, 454 p. :$bincl. illus., tables, diagrs. ;$c20 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $a"References" at end of each chapter.
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
650 0 $aNutrition.$0http://id.loc.gov/authorities/subjects/sh85093451
752 $aUnited States$bNew York (State).$2naf
852 00 $boff,hssc$hTX531$i.Sh5 1918