| 000 | 01178cam a22002891 4500 | ||
|---|---|---|---|
| 001 | 6868197 | ||
| 003 | BD-DhUL | ||
| 005 | 20141020161454.0 | ||
| 008 | 790119s1927 xx 000 0 eng | ||
| 010 | _a 28020994 | ||
| 035 | _a(OCoLC)4565933 | ||
| 040 |
_aDLC _cOCl _dDLC _dBD-DhUL |
||
| 042 | _apremarc | ||
| 050 | 0 | 0 |
_aTX531 _b.B66 1927 |
| 082 |
_a543.1 _bBLF |
||
| 100 | 1 |
_aBlyth, Alexander Wynter, _d1844-1921. |
|
| 245 | 0 | 0 |
_aFoods: their composition and analysis. _bA manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration. _cBy the late Alexander Wynter Blyth, and Meredith Wynter Blyth. |
| 250 |
_a7th ed.; _brev. and partly rewritten by Henry Edward Cox. With 4 plates and 90 illustrations in text. |
||
| 260 |
_aLondon, _bC. Griffin and company, limited, _c1927. |
||
| 300 |
_aXXV, 619 p. _bfront., illus., IV pl., tables (1 fold.) diagrs. _c23 cm. |
||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 | _aFood adulteration and inspection. | |
| 700 | 1 |
_aBlyth, Meredith Wynter, _ejoint author. |
|
| 700 | 1 |
_aCox, Henry Edward, _eeditor. |
|
| 906 |
_a7 _bcbc _coclcrpl _du _encip _f19 _gy-gencatlg |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c15402 _d15402 |
||