| Record ID | marc_loc_2016/BooksAll.2016.part17.utf8:10539128:648 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part17.utf8:10539128:648?format=raw |
LEADER: 00648nam a2200217 a 4500
001 85670066
003 DLC
005 19850906000000.0
008 850311s1984 enka b 00110 eng
010 $a 85670066
020 $a085186483X (pbk.)
050 0 $aTX551$b.C757 1984
082 0 $a641.1$219
100 10 $aCoultate, T. P.$q(Tom P.)
245 10 $aFood, the chemistry of its components /$cT.P. Coultate.
260 0 $aLondon :$bRoyal Society of Chemistry,$cc1984.
300 $a197 p. :$bill. ;$c22 cm.
440 0 $aRoyal Society of Chemistry paperbacks
504 $aBibliography: p. 188.
500 $aIncludes index.
650 0 $aFood$xComposition.