| Record ID | marc_upei/marc-for-openlibrary-bigset.mrc:114072448:1115 |
| Source | University of Prince Edward Island |
| Download Link | /show-records/marc_upei/marc-for-openlibrary-bigset.mrc:114072448:1115?format=raw |
LEADER: 01115cam a2200265 4500
008 921020 1989 uk
020 $a08518636
035 3 $a(Sirsi) AAQ-1
090 16 $aTX551.M13 1978 Sup
100 l. $aHollan
245 , $aMilk products and eggs :$bfourth supplement to the fourth edition of McCance & Widdowson's The Composition of foods /$cB. Holland, I.D. Irwin and D.H.
260 Bu $aCambridge :$bRoyal Society of chemistry and Ministry of Agriculture, Fisheries and Food,
300 c1 $aix, 146p. ;
504 c2 $aIncludes bibliographical references a
650 d $aFood$xCo
650 po $aDairy products$xC
650 mp $aEggs$x
700 om
700 Un
700 $aBuss, D. H. 10$aMcCance, R.A.$q(Robert Alexander),$d1899-$tCompos
710 ti $aRoyal Society of Chemistry
710 Gr $aGreat Britain.$bMinistry of Agriculture, Fi
948 he $a10/2
949 /1 $b09/12/2001 $aTX551.M13 1978 Suppl.
901 $wLC$mUPEI$zNOITEM $a14