| Record ID | marc_uic/UIC_2022.mrc:130295094:1339 |
| Source | marc_uic |
| Download Link | /show-records/marc_uic/UIC_2022.mrc:130295094:1339?format=raw |
LEADER: 01339cam a22003251 4500
001 9921688312005897
005 20200413120734.0
008 740801s1966 dcua 00010 eng
010 $a66061563
035 $a9897114-01carli_network
035 $a(OCoLC)ocm01159963
035 $9AAX7650UI
035 $a(UICdb)216883
035 $a(EXLNZ-01CARLI_NETWORK)991101311869705816
040 $aDLC$cDLC$dIAY$dUICdb
049 $aIAYA$c1 [Main work] [Suppl. 1] [Suppl. 3]
050 0 $aTX553.A3$bN282
082 $a664/.06
110 20 $aNational Research Council (U.S.).$bFood Protection Committee.
245 10 $aFood chemicals codex.$cPrepared by the Committee on Specifications of the Food Chemicals Codex of the Food Protection Committee, National Academy of Sciences, National Research Council.
250 $a1st ed.
260 0 $aWashington,$bNational Academy of Sciences, National Research Council,$c1966.
300 $axv, 846 p.$billus.$c24 cm.
490 1 $a[National Research Council] Publication$v1406
500 $aKept up to date by supplements and interim revisions.
505 0 $aParts of this ed. were published in loose-leaf form between 1963 and 1966.
650 0 $aFood additives.
830 0 $aPublication (National Research Council (U.S.)) ;$vno. 1406.
959 $a(UICdb)216883
959 $a(UICdb)216883$9LOCAL