| Record ID | marc_loc_updates/v38.i30.records.utf8:1119584:888 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i30.records.utf8:1119584:888?format=raw |
LEADER: 00888cam a22002651 4500
001 18006210
003 DLC
005 20100721141140.0
007 cr_|||||||||||
008 751024s1918 nyuade 000 0 eng
010 $a 18006210
035 $a(OCoLC)1732526
040 $aDLC$cFMU$dWU-M$dDLC
042 $apremarc
050 00 $aTX531$b.S6 1918
100 1 $aSherman, Henry C.$q(Henry Clapp),$db. 1875.
245 00 $aChemistry of food and nutrition,$cby Henry C. Sherman ...
250 $a2d ed., rewritten and enl.
260 $aNew York,$bThe Macmillan company,$c[c1918]
300 $axiii, 454 p.$bincl. illus., tables, diagrs.$c20 cm.
500 $a"References" at end of each chapter.
530 $aAlso available in digital form on the Internet Archive Web site.
650 0 $aFood$xAnalysis.
650 0 $aNutrition.
856 41 $uhttp://hdl.loc.gov/loc.gdc/scd0001.00143577880