| Record ID | marc_records_scriblio_net/part03.dat:113086458:756 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part03.dat:113086458:756?format=raw |
LEADER: 00756cam 22002411 4500
001 41008866
003 DLC
005 20050712094037.0
008 751024s1941 nyuade 000 0 eng
010 $a 41008866
035 $a(OCoLC)1732565
040 $aDLC$cFMU$dMBU-M$dDLC
042 $apremarc
050 00 $aTX531$b.S6 1941
082 $a641.1
100 1 $aSherman, Henry Clapp,$d1875-1955.
245 10 $aChemistry of food and nutrition,$cby Henry C. Sherman ...
250 $a6th ed.
260 $aNew York,$bThe Macmillan company,$c1941.
300 $ax p., 1 l., 611 p.$bincl. illus., tables, diagrs.$c22 cm.
500 $a"References and suggested readings" at end of each chapter, except the first.
650 0 $aFood$xAnalysis.
650 0 $aNutrition.