MARC Record from Library of Congress

LEADER: 01139cam a2200325 a 4500
001 88203224
003 DLC
005 20070828100124.0
008 890417s1936 cc 000 0 jpn
010 $a 88203224
035 $a(CStRLIN)DCLP89-B7916
040 $aDLC-R$cDLC-RdDLC
043 $aa-cc---
050 00 $aTP405$b.Y36 1936
066 $c$1
100 1 $6880-01$aYamamoto, Ryūji.
245 10 $6880-02$aKōryan o genryō to suru seiihō no kenkyū.
260 $6880-03$aShinkyō Tokubetsu-shi :$bManshū Tokusan Chūōkai,$cShōwa 11 [1936]
300 $a5, 41 p. ;$c23 cm.
440 0 $6880-04$aTokusan shiryō.$pB ;$vdai 5-shū
500 $aCover title.
500 $aReport written by Yamamoto Ryūji. Cf. pref.
650 0 $aSorghum sugar.
650 0 $aSorghum syrup.
650 0 $aConfectionery$zChina$zManchuria.
650 0 $aKaoliang$zChina$zManchuria.
880 1 $6100-01/$1$a山本隆次.
880 10 $6245-02/$1$a高粱を原料とする製飴法の硏究.
880 $6260-03/$1$a新京特別市 :$b滿洲特產中央會,$c昭和 11 [1936]
880 0 $6440-04/$1$a特產資料.$pB ;$v第 5輯