Rancidity in edible fats,

Saved in:
Bibliographic Details
Author / Creator:Lea, Colin Henry.
Imprint:London : H.M. Stationery off. [printed by Eyre and Spottiswoode limited], 1938.
Description:vi, 230 p. tables, diagrs. 25 cm.
Language:English
Series:Great Britain. Dept. of Scientific and Industrial Research. Food Investigation Board. Special report ; no. 46
Great Britain. Food Investigation Board. Special report no. 46.
Subject:
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/2536807
Hidden Bibliographic Details
Notes:At head of title: Department of scientific and industrial research. Food investigation ...
"An account of the current state of knowledge concerning the development of rancidity in edible fats and fat-containing foods. Emphasis has been laid chiefly on the more scientific aspects of the problem, but details of methods likely to prove of practical value in the diagnosis and correction of faults have also been included." --Prefatory note.
"References" at the end of each part.

MARC

LEADER 00000nam a2200000 4500
001 2536807
005 20120315140900.0
008 961111s1938 enka b 000 0 eng c
003 ICU
010 |a  39013804  
035 |a (ICU)BID22600326 
035 |a (OCoLC)3371955 
040 |a DLC  |c OCP  |d ICU  |d OCoLC 
041 0 |a eng 
050 |a TX360.G7  |b A5 no. 46 
100 1 |a Lea, Colin Henry. 
245 1 0 |a Rancidity in edible fats,  |c by C. H. Lea. 
260 |a London :  |b H.M. Stationery off. [printed by Eyre and Spottiswoode limited],  |c 1938. 
300 |a vi, 230 p.  |b tables, diagrs.  |c 25 cm. 
336 |a text  |b txt  |2 rdacontent  |0 http://id.loc.gov/vocabulary/contentTypes/txt 
337 |a unmediated  |b n  |2 rdamedia  |0 http://id.loc.gov/vocabulary/mediaTypes/n 
338 |a volume  |b nc  |2 rdacarrier  |0 http://id.loc.gov/vocabulary/carriers/nc 
490 1 |a Great Britain. Dept. of Scientific and Industrial Research. Food Investigation Board. Special report ;  |v no. 46 
500 |a At head of title: Department of scientific and industrial research. Food investigation ... 
500 |a "An account of the current state of knowledge concerning the development of rancidity in edible fats and fat-containing foods. Emphasis has been laid chiefly on the more scientific aspects of the problem, but details of methods likely to prove of practical value in the diagnosis and correction of faults have also been included." --Prefatory note. 
504 |a "References" at the end of each part. 
650 0 |a Fat.  |0 http://id.loc.gov/authorities/subjects/sh85047430 
650 0 |a Oils and fats.  |0 http://id.loc.gov/authorities/subjects/sh85094407 
650 7 |a Fat.  |2 fast  |0 http://id.worldcat.org/fast/fst00921787 
650 7 |a Oils and fats.  |2 fast  |0 http://id.worldcat.org/fast/fst01044996 
810 1 |a Great Britain.  |b Food Investigation Board.  |t Special report  |v no. 46. 
901 |a Analytic 
903 |a HeVa 
929 |a cat 
999 f f |i 937cfc41-a95d-509c-b0f1-f6d51cf5a474  |s d55a71e4-5b3b-59e2-a857-faf5d95a14e0 
928 |t Library of Congress classification  |a HD9000.7.G7A2 no.46  |l ASR  |c ASR-SciASR  |i 3211143 
927 |t Library of Congress classification  |a HD9000.7.G7A2 no.46  |l ASR  |c ASR-SciASR  |g Analytic  |b A58666914b  |i 4717156