| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2197512929:1056 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2197512929:1056?format=raw |
LEADER: 01056cam a2200301 a 4500
001 8f9e2e1f58d04e6791586371e3f19540
003 UK-BiTAL
005 20050705174925.0
008 930223r19871981xxka 000 ||eng|d
015 $aGB8745108$2bnb
020 $a058200554X :
035 $a()058200554x
040 $dUkShU$dUK-BiTAL
050 00 $aTX545
082 04 $a664/.07$219
100 1 $aPearson, David,$d1919-1977.
245 10 $aPearson's chemical analysis of foods.
250 $a8th ed. /$bHarold Egan, Ronald S. Kirk, Ronald Sawyer.
260 $aHarlow :$bLongman Scientific & Technical,$c1987.
300 $avi,591p. :$bill. ;$c24 cm.
500 $aThis ed. originally published , Edinburgh, Churchill Livingstone, 1981.
500 $aPrevious ed., published as The chemical analysis of foods. Edinburgh , Churchill Livingstone, 1976.
504 $aIncludes bibliographies and index.
650 0 $aFood$xAnalysis.
653 $aFood$aChemical analysis
700 1 $aEgan, H.$q(Harold),$d1922-
700 1 $aKirk, Ronald S.
700 1 $aSawyer, Ronald.