| Record ID | marc_openlibraries_phillipsacademy/PANO_FOR_IA_05072019.mrc:76419127:1202 |
| Source | marc_openlibraries_phillipsacademy |
| Download Link | /show-records/marc_openlibraries_phillipsacademy/PANO_FOR_IA_05072019.mrc:76419127:1202?format=raw |
LEADER: 01202cam a2200289I 4500
001 2147336
003 NOBLE
005 19860906113520.0
008 770331s1963 dcua 000 0 eng d
040 $aDMM$cDMM$dGXM$dNMT$dOCL$dPAN
049 $aPANA
090 $aTX551$b.W37 1963
092 $a641.1$bW344C
096 $aQU 145 U58c 1963
100 1 $aWatt, Bernice K.$q(Bernice Kunerth),$d1910-$0(NOBLE)67288
245 10 $aComposition of foods;$braw, processed, prepared,$cby Bernice K. Watt and Annabel L. Merrill, with the assistance of Rebecca K. Pecot [and others]
250 $aRev.
260 $aWashington,$bConsumer and Foods Economics Research Division, Agricultural Research Service,$c1963.
300 $a189 p.$billus.$c31 cm.
490 0 $aAgriculture handbook, no. 8
650 0 $aFood$xAnalysis.
710 1 $aUnited States.$bAgricultural Research Service.$bConsumer and Food Economics Research Division.
902 $a120229
919 4 $a31867000095666
998 $b2$c031205$d3$e1$f-$g0
901 $a2147336$bIII$c2147336$tbiblio
852 4 $agaaagpl$bPANO$bPANO$cStacks 3 (in Storage)$j614.3 W34C$gbook$p31867000095666$y0.00$t1$xnonreference$xholdable$xcirculating$xvisible$zAvailable