| Record ID | marc_loc_2016/BooksAll.2016.part12.utf8:166953267:1007 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part12.utf8:166953267:1007?format=raw |
LEADER: 01007cam a2200301 a 4500
001 80041948
003 DLC
005 19900321124057.2
008 820405s1981 stka b 00110 eng
010 $a 80041948 //r892
015 $aGB***
020 $a044302149X
040 $aDLC$cDLC$dDLC
050 00 $aTX545$b.E585 1981
082 00 $a664/.07$219
100 10 $aEgan, Harold,$d1922-
245 10 $aPearson's chemical analysis of foods /$cHarold Egan, Ronald S. Kirk, Ronald Sawyer.
250 $a8th ed.
260 0 $aEdinburgh ;$aNew York :$bChurchill Livingstone,$c1981.
300 $avi, 591 p. :$bill. ;$c24 cm.
500 $aRev. ed. of: The chemical analysis of foods / David Pearson. 7th ed. 1976.
504 $aIncludes bibliographies and index.
650 0 $aFood$xAnalysis.
650 0 $aFood adulteration and inspection.
700 10 $aKirk, Ronald S.
700 10 $aSawyer, Ronald.
700 11 $aPearson, David,$d1919-1977.$tChemical analysis of foods.
740 01 $aChemical analysis of foods.