| Record ID | marc_loc_2016/BooksAll.2016.part09.utf8:31705914:716 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part09.utf8:31705914:716?format=raw |
LEADER: 00716cam a2200229 4500
001 75021266
003 DLC
005 19960926152154.9
008 710303s1970 nyu b 00110 eng
010 $a 75021266 //r962
020 $a0120164620
040 $aDLC$cDLC$dDLC$dICU$dDLC
050 00 $aQK866.C59$bK44
082 00 $a583/.24
100 10 $aKefford, J. F.
245 14 $aThe chemical constituents of citrus fruits$c[by] J. F. Kefford and B. V. Chandler.
260 0 $aNew York,$bAcademic Press,$c1970.
300 $avii, 246 p.$c24 cm.
440 0 $aAdvances in food research.$pSupplement ;$v2
504 $aBibliography: p. 169-211.
650 0 $aCitrus fruits$xComposition.
700 10 $aChandler, B. V.,$ejoint author.