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- 32005261%2F%2Fr31 contributor B788464.
- 32005261%2F%2Fr31 contributor B788465.
- 32005261%2F%2Fr31 created "1932-39.".
- 32005261%2F%2Fr31 date "1932".
- 32005261%2F%2Fr31 date "1932-39.".
- 32005261%2F%2Fr31 dateCopyrighted "1932-39.".
- 32005261%2F%2Fr31 description "Bibliographical foot-notes.".
- 32005261%2F%2Fr31 description "I. Cereals, starch, oil seeds, nuts, oils, forage plants.--II. Vegetables, legumes, fruits.--III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.--IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.".
- 32005261%2F%2Fr31 extent "4 v.".
- 32005261%2F%2Fr31 issued "1932".
- 32005261%2F%2Fr31 issued "1932-39.".
- 32005261%2F%2Fr31 language "eng".
- 32005261%2F%2Fr31 publisher "New York, J. Wiley & sons, inc.; London, Chapman & Hall, limited,".
- 32005261%2F%2Fr31 subject "543.1".
- 32005261%2F%2Fr31 subject "Food Analysis.".
- 32005261%2F%2Fr31 subject "TX541 .W55".
- 32005261%2F%2Fr31 tableOfContents "I. Cereals, starch, oil seeds, nuts, oils, forage plants.--II. Vegetables, legumes, fruits.--III. Milk (including human), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.--IV. Sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder.".
- 32005261%2F%2Fr31 title "The structure and composition of foods, by Andrew L. Winton ... and Kate Barber Winton ...".
- 32005261%2F%2Fr31 type "text".