| Record ID | marc_loc_2016/BooksAll.2016.part04.utf8:119416481:858 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part04.utf8:119416481:858?format=raw |
LEADER: 00858cam a22002531 4500
001 50013032
003 DLC
005 20050416153313.0
008 800408s1949 dcu b i000 0 eng
010 $a 50013032
035 $a(OCoLC)6175588
040 $aDLC$cTxCM$dDLC
042 $apremarc
050 00 $aTX560.F3$bF6
110 2 $aFood and Agriculture Organization of the United Nations.$bNutrition Division.
245 10 $aSynthetic fats, their potential contribution to world food requirements;$ba report.
260 $aWashington,$c1949.
300 $av, 14 p.
490 1 $aFAO nutritional studies,$vno. 2
504 $a"References": p. 10-11.
504 $aBibliography: p. 12-14.
650 0 $aOils and fats, Edible.
650 0 $aSynthetic products.
810 2 $aFood and Agriculture Organization of the United Nations.$tFAO nutritional studies ;$vno. 2.