| Record ID | marc_records_scriblio_net/part20.dat:21626042:1116 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part20.dat:21626042:1116?format=raw |
LEADER: 01116pam 2200277 a 4500
001 88033704
003 DLC
005 19900212112717.5
008 881114s1989 enka b 10100 eng
010 $a 88033704
020 $a1851663177
040 $aDLC$cDLC$dDLC
050 00 $aHD9000.5$b.H8 1989
082 00 $a363.8$219
245 04 $aThe Human food chain /$cedited by C.R.W. Spedding.
260 0 $aLondon ;$aNew York :$bElsevier Applied Science ;$aNew York, NY :$bSole distributor in the USA and Canada, Elsevier Science Pub. Co.,$cc1989.
300 $axv, 330 p. :$bill. ;$c23 cm.
500 $aProceedings of a conference entitled "The food chain: forging the links," held at the University of Reading, March 29-31, 1988.
504 $aIncludes bibliographical references and index.
650 0 $aFood industry and trade$xCongresses.
650 0 $aAgriculture$xCongresses.
650 0 $aFood$xResearch$xCongresses.
650 0 $aAgricultural education$xCongresses.
650 0 $aFood service$xStudy and teaching$xCongresses.
650 0 $aCookery$xEnergy consumption$xCongresses.
700 10 $aSpedding, C. R. W.