| Record ID | marc_loc_updates/v36.i10.records.utf8:5829351:824 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i10.records.utf8:5829351:824?format=raw |
LEADER: 00824cam a2200229 a 4500
001 94017775
003 DLC
005 20080310121719.0
008 940513s1995 nyua b 001 0 eng
010 $a 94017775
020 $a0412988410
040 $aDLC$cDLC$dDLC
050 00 $aTP670$b.L37 1995
082 00 $a664/.3$220
100 1 $aLawson, Harry W.
245 10 $aFood oils and fats :$btechnology, utilization, and nutrition /$cHarry Lawson.
260 $aNew York :$bChapman & Hall,$cc1995.
300 $axi, 339 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aOils and fats, Edible.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0820/94017775-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0820/94017775-t.html