| 000 | 00892cam a22002531 4500 | ||
|---|---|---|---|
| 001 | agr11000039 | ||
| 003 | DLC | ||
| 005 | 20260227110931.0 | ||
| 008 | 930524s1911 dcuaf f000 0 eng c | ||
| 010 | _aagr11000039 | ||
| 035 | _a(OCoLC)28152476 | ||
| 040 |
_aU.S. Dept. of Agriculture Library _cNNM _dNNM _dDLC |
||
| 042 | _apremarc | ||
| 050 | 0 | 0 |
_aS585 _b.A1 no. 133 |
| 051 |
_aSH335 _b.B5 _cCopy 2. |
||
| 070 | 0 |
_a1 _bC42B no.133 |
|
| 100 | 1 |
_aBitting, A. W. _q(Arvill Wayne), _d1870-1946. |
|
| 245 | 0 | 0 |
_aPreparation of the cod and other salt fish for the market; _bincluding a bacteriological study of the causes of reddening. _cBy A.W. Bitting ... |
| 260 |
_aWashington, _bGovt. Print. Off., _c1911. |
||
| 300 |
_a63 p. _billus., VI pl. _c23 cm. |
||
| 490 | 0 |
_aUnited States. Dept. of Agriculture. Bureau of Chemistry. Bulletin _vno. 133 |
|
| 650 | 0 | _aCodfish | |
| 650 | 0 | _aSalted fish. | |
| 999 |
_c7881 _d7881 |
||