|
|
|
|
| LEADER |
00000cam a2200000 4500 |
| 001 |
in00000241022 |
| 003 |
OCoLC |
| 005 |
20220616033025.0 |
| 008 |
780119s1905 xx 000 0 eng |
| 010 |
|
|
|a 06006471
|
| 035 |
|
|
|a (OCoLC)3569772
|
| 040 |
|
|
|a DLC
|c TLM
|d EEM
|d UtOrBLW
|
| 049 |
|
|
|a EEMS
|
| 090 |
|
|
|a TX603 .D84
|
| 092 |
|
|
|a 664.8
|
| 100 |
1 |
|
|a Duckwall, Edward W.
|q (Edward Wiley)
|0 http://id.loc.gov/authorities/names/n2021002171
|
| 245 |
1 |
0 |
|a Canning and preserving of food products with bacteriological technique ;
|b a practical and scientific hand book for manufacturers of food products, bacteriologists, chemists, and students of food problems. Also for processors and managers of food product manufactories /
|c by Edward Wiley Duckwall.
|
| 250 |
|
|
|a First edition.
|
| 260 |
|
|
|a Pittsburgh, Pa. :
|b Pittsburgh printing company,
|c 1905.
|
| 300 |
|
|
|a 478 pages including frontispiece (port.) illustrations, plates. ;
|c 24 cm
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 500 |
|
|
|a Binder's title: Canning and preserving ... volume 1.
|
| 504 |
|
|
|a "Books of reference consulted by the author": page [459] pages 460-462, 467-478, advertising matter.
|
| 599 |
|
|
|a Recon6.
|
| 650 |
|
0 |
|a Canning and preserving.
|0 http://id.loc.gov/authorities/subjects/sh85019620
|
| 650 |
|
0 |
|a Bacteriology
|x Technique.
|0 http://id.loc.gov/authorities/subjects/sh85010869
|
| 907 |
|
|
|y .b11447771
|b 170807
|c 980608
|
| 998 |
|
|
|a rs
|b 980604
|c m
|d a
|e -
|f eng
|g xx
|h 0
|i 3
|
| 935 |
|
|
|a AAR1814
|
| 999 |
f |
f |
|i 4b540c03-696a-5491-8003-d8f8319ddb92
|s f305aa0c-32b1-50cf-a5a0-2177fe727606
|t 0
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Remote Storage
|d MSU Remote Storage
|t 0
|e TX603 .D84
|h Library of Congress classification
|i Printed Material
|m 31293104686435
|n 1
|
