| Record ID | marc_columbia/Columbia-extract-20221130-011.mrc:108037018:1056 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-011.mrc:108037018:1056?format=raw |
LEADER: 01056cam a2200277 a 4500
001 5255993
005 20221109173537.0
008 810819s1846 enka 000 0 eng d
035 $a(CSt)notisANP9499
035 $a(OCoLC)07682644
035 $a(CStRLIN)CSUGANP9499-B
035 $a(NNC)5255993
035 $a5255993
040 $aGTU$cGTU$dm/c
100 1 $aLankester, Edwin,$d1814-1874.$0http://id.loc.gov/authorities/names/n84198019
245 10 $aVegetable substances used for the food of man /$c[Edwin Lankester].
260 $aLondon :$bC. Knight,$c1846.
300 $a2 v. in 1 :$bill. ;$c15 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aThe 1832 edition was written by Edwin Lankester. This revised edition does not name the author nor editor.
650 2 $aFood.$0https://id.nlm.nih.gov/mesh/D005502
650 2 $aDiet.$0https://id.nlm.nih.gov/mesh/D004032
650 2 $aPlants.$0https://id.nlm.nih.gov/mesh/D010944
752 $aGreat Britain$bEngland$dLondon.$2naf
852 00 $bhsl,rbka$hRM219$i.L28 1846