| Record ID | marc_loc_2016/BooksAll.2016.part42.utf8:268005510:804 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part42.utf8:268005510:804?format=raw |
LEADER: 00804cam a22002411 4500
001 agr29001583
003 DLC
005 20050514123234.0
008 811121s1929 xx 000 0 eng
010 $aagr29001583
035 $a(OCoLC)14749043
040 $aDLC$cDNLM$dDLC
042 $apremarc
050 00 $aTX557$b.M3
060 00 $aW1$bME449 no.135
100 1 $aMcCance, R. A.$q(Robert Alexander),$d1898-1993.
245 14 $aThe carbohydrate content of foods,$cby R. A. McCance & R. D. Lawrence.
260 $aLondon,$bH. M. Stationery off.,$c1929.
300 $a73 p.
410 20 $aMedical Research Council (Great Britain)$tSpecial report series,$vno. 135
500 $aAt head of title: ... Privy council ...
504 $a"References": p. 21-22, 68-73.
700 1 $aLawrence, R. D.$q(Robert Daniel),$d1892-