| Record ID | marc_loc_updates/v38.i34.records.utf8:4998014:1116 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i34.records.utf8:4998014:1116?format=raw |
LEADER: 01116cam a2200277 a 4500
001 88033704
003 DLC
005 20100823184348.0
008 881114s1989 enka b 101 0 eng
010 $a 88033704
020 $a1851663177
040 $aDLC$cDLC$dDLC
050 00 $aHD9000.5$b.H8 1989
082 00 $a363.8$219
245 04 $aThe Human food chain /$cedited by C.R.W. Spedding.
260 $aLondon ;$aNew York :$bElsevier Applied Science ;$aNew York, NY :$bSole distributor in the USA and Canada, Elsevier Science Pub. Co.,$cc1989.
300 $axv, 330 p. :$bill. ;$c23 cm.
500 $aProceedings of a conference entitled "The food chain: forging the links," held at the University of Reading, March 29-31, 1988.
504 $aIncludes bibliographical references and index.
650 0 $aFood industry and trade$vCongresses.
650 0 $aAgriculture$vCongresses.
650 0 $aFood$xResearch$vCongresses.
650 0 $aAgricultural education$vCongresses.
650 0 $aFood service$xStudy and teaching$vCongresses.
650 0 $aCooking$xEnergy consumption$vCongresses.
700 1 $aSpedding, C. R. W.