| Record ID | marc_records_scriblio_net/part07.dat:83537633:854 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part07.dat:83537633:854?format=raw |
LEADER: 00854cam 2200265 4500
001 72514693
003 DLC
005 19830409000000.0
008 701103s1969 enka b 00010 eng
010 $a 72514693
015 $aB***
050 0 $aTP368$b.B7 no. 60
082 $a614.5/11
100 10 $aBlood, Ruth M.
245 10 $aSalmonellae in foods$c[by] Ruth M. Blood.
260 0 $a[Leatherhead, Surrey,$bBritish Food Manufacturing Industries Research Association]$c1969.
300 $a45 p.$billus.$c21 cm.
350 $a40/-
490 1 $aScientific and technical surveys,$vno. 60
500 $aCover title.
504 $aBibliography: p. 39-45.
650 0 $aFood$xMicrobiology.
650 0 $aSalmonella.
650 0 $aFood poisoning.
810 2 $aBritish Food Manufacturing Industries Research Association.$tScientific and technical surveys,$vno. 60