| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:33832043:1173 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:33832043:1173?format=raw |
LEADER: 01173cam a2200301 4500
001 4032705
005 20221027022308.0
008 760315s1936 nyud 000 0 eng
010 $a 36016352
035 $a(OCoLC)ocm02049057
035 $9AKA0601HS
035 $a(NNC)4032705
035 $a4032705
040 $aDLC$cIWU$dZCH
050 00 $aTX551$b.R685 1936
082 0 $a641.1083
100 1 $aRose, Mary Swartz,$d1874-1941.$0http://id.loc.gov/authorities/names/n85815708
245 10 $aFood values of recipes in shares and vitamin units /$cby Mary Swartz Rose and Clara Mae Taylor.
250 $a2d ed.
260 $aNew York city :$bTeachers college, Columbia university,$c1936.
300 $a38 pages :$bdiagram ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
650 0 $aFood$vTables.$0http://id.loc.gov/authorities/subjects/sh2008120987
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
650 0 $aCooking, American.$0http://id.loc.gov/authorities/subjects/sh85031773
700 1 $aTaylor, Clara Mae,$eauthor.$4http://id.loc.gov/vocabulary/relators/aut
852 00 $boff,hsl$hTX551$i.R724 1936