| Record ID | marc_loc_2016/BooksAll.2016.part08.utf8:146842249:757 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part08.utf8:146842249:757?format=raw |
LEADER: 00757cam a2200217 4500
001 74173177
003 DLC
005 19820727000000.0
008 741218s1953 ilu b f00100 eng
010 $a 74173177 //r82
050 0 $aZ5776.F7$bU54 1953
082 $a016.664/07
110 10 $aUnited States.$bArmed Forces Food and Container Institute, Chicago.$bLibrary Branch.
245 10 $aColor and color changes in food, especially in fruits.
260 1 $aChicago,$c1953.
300 $a135 p.$c28 cm.
490 1 $aBibliographic series, no. 2
500 $aCover title.
650 0 $aColor of food$xBibliography.
650 0 $aFruit$xColor$xBibliography.
810 1 $aUnited States.$bArmed Forces Food and Container Institute, Chicago.$tBibliographic series,$vno. 2.