| Record ID | marc_records_scriblio_net/part08.dat:144774866:889 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part08.dat:144774866:889?format=raw |
LEADER: 00889pam 2200289 i 4500
001 75042400
003 DLC
005 20001026141004.0
008 751202s1976 stka 001 0 eng
010 $a 75042400
020 $a0443014116 :$c£18.50
040 $aDLC$cDLC$dDLC$dOCoLC$dDLC
050 10 $aTX545$b.C6 1976
060 $aTX531 P361c
082 00 $a664/.07
100 1 $aPearson, David,$d1919-1977.
245 14 $aThe chemical analysis of foods /$cDavid Pearson.
250 $a7th ed.
260 $aEdinburgh ;$aNew York :$bChurchill Livingstone,$c1976.
300 $axii, 575 p. :$bill. ;$c24 cm.
500 $aFirst-5th ed. by H. E. Cox.
500 $aIncludes index.
650 0 $aFood$xAnalysis.
650 0 $aFood adulteration and inspection.
650 2 $aFood analysis.
650 2 $aFood inspection.
700 1 $aCox, Henry Edward,$d1892-1951.$tChemical analysis of foods.