| Record ID | marc_records_scriblio_net/part06.dat:152611757:795 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part06.dat:152611757:795?format=raw |
LEADER: 00795cam 2200277 4500
001 70543691 //r89
003 DLC
005 19900321124150.3
008 710329s1970 enka 00100 eng
010 $a 70543691 //r89
015 $aB70-26073
020 $a0700014578
040 $aDLC$cDLC$dDLC
050 00 $aTX545$b.P38 1970
082 00 $a664/.07
100 10 $aPearson, David,$d1919-1977.
245 14 $aThe chemical analysis of foods.
250 $a6th ed.
260 0 $aLondon,$bChurchill,$c1970.
300 $axii, 604 p.$billus.$c25 cm.
350 $a£6/-/-
500 $aFirst-5th ed. by H. E. Cox.
500 $aText on lining papers.
650 0 $aFood$xAnalysis.
650 0 $aFood adulteration and inspection.
700 11 $aCox, Henry Edward,$d1892-1951.$tChemical analysis of foods.