| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:33796808:1342 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:33796808:1342?format=raw |
LEADER: 01342cam a2200325 a 4500
001 4032665
005 20221027022307.0
008 870915s1931 dcu b f000 0 eng d
010 $aagr31000888
035 $a(OCoLC)ocm16686310
035 $9AKA0561HS
035 $a(NNC)4032665
035 $a4032665
040 $aRQF$cRQF$dAGL$dZCH
070 0 $a1$bAg84C no.183
072 0 $aT300$aL500
100 1 $aJones, D. Breese$q(David Breese),$d1879-
245 10 $aFactors for converting percentages of nitrogen in foods and feeds into percentages of proteins /$cby D. Breese Jones.
260 $aWashington, D.C. :$bU.S. Department of Agriculture,$c1931.
300 $a22 pages ;$c23 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aCircular / United States Department of Agriculture ;$vno. 183
500 $aCaption title.
504 $aBibliography: p. 16-21.
650 0 $aFood$xProtein content.$0http://id.loc.gov/authorities/subjects/sh85050213
650 0 $aProteins in animal nutrition.$0http://id.loc.gov/authorities/subjects/sh85107678
650 0 $aNitrogen in animal nutrition.$0http://id.loc.gov/authorities/subjects/sh85092078
830 0 $aCircular (United States. Department of Agriculture) ;$vno. 183.$0http://id.loc.gov/authorities/names/no89012479
852 00 $boff,hsl$hTX551$i.J71