| Record ID | ia:foodsfoodadulter13cram_0 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodsfoodadulter13cram_0/foodsfoodadulter13cram_0_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodsfoodadulter13cram_0/foodsfoodadulter13cram_0_meta.mrc |
LEADER: 01037cam 2200289M 4500
001 1108682
005 20130104210637.0
008 920810s1889 dcu 000 0 eng
010 $aa 90001055
016 7 $aCAT31108682$2DNAL
035 $a(OCoLC)ocm27285797
035 $a1108682
040 $aDLC$cJHE$dOCLCQ$dKRTAS$dZAP$dAGL
070 0 $a1$bC42B no. 13 pt. 5 1889
049 $aAGLL
100 1 $aCrampton, Charles Albert.
245 10 $aFoods and food adulterants.$nPart fifth :$pBaking powders /$cBy C.A. Crampton.
260 $aWashington, D.C. :$bG.P.O.,$c1889.
300 $a1 p. l., 557-627 p.,$bincl. tables.$c23 cm.
490 1 $aBulletin / United States, Department of Agriculture, Division of Chemistry ;$vno. 13, pt. 5
650 0 $aBaking powder.
710 1 $aUnited States.$bDivision of Chemistry.
830 0 $aBulletin (United States. Division of Chemistry) ;$vno. 13, pt. 5
930 $a20121229$b20130104$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2012/12/11$dn$ejondusko$f$hrecon