|
|
|
|
LEADER |
00000cam a2200000I 4500 |
001 |
2244378 |
003 |
ICU |
005 |
19980812201900.0 |
008 |
770902s1932 nyu 000 0 eng |
010 |
|
|
|a 32013582
|
035 |
|
|
|a (OCoLC)3237808
|
040 |
|
|
|a DLC
|c OCP
|d CGU
|
049 |
|
|
|a CGUA
|
050 |
|
|
|a TX353
|b .S85
|
082 |
|
|
|a 641
|
100 |
1 |
|
|a Sweetman, Marion Deyoe,
|d 1898-
|
245 |
1 |
0 |
|a Food preparation;
|b a textbook for colleges on the science of food processing,
|c by Marion Deyoe Sweetman.
|
260 |
|
|
|a New York,
|b J. Wiley & sons, inc.;
|a London,
|b Chapman & Hall, limited,
|c 1932.
|
300 |
|
|
|a xi, 344 p.
|b illus., diagrs.
|c 24 cm.
|
336 |
|
|
|a text
|b txt
|2 rdacontent
|
337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
504 |
|
|
|a "Selected textbook references" at end of each chapter except chapter two.
|
583 |
1 |
|
|a committed to retain
|c 20170930
|d 20421213
|f HathiTrust
|5 ICU
|
650 |
|
0 |
|a Food
|
650 |
|
0 |
|a Cooking
|
650 |
|
7 |
|a Cooking.
|2 fast
|0 http://id.worldcat.org/fast/fst01754966
|
650 |
|
7 |
|a Food.
|2 fast
|0 http://id.worldcat.org/fast/fst00930458
|
903 |
|
|
|a Hathi
|
929 |
|
|
|a retrocon
|
999 |
f |
f |
|i b81848d0-f7c2-57d4-a26d-9d3ee93af461
|s 96c7a6e7-e8fe-58fc-b283-eb6617240af1
|
928 |
|
|
|t Library of Congress classification
|a TX353.S92
|l ASR
|c ASR-SciASR
|i 6016049
|
927 |
|
|
|t Library of Congress classification
|a TX353.S92
|l ASR
|c ASR-SciASR
|e CRERAR
|b 19637542
|i 3920055
|