| 000 | 01171cam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | agr11001659 | ||
| 003 | DLC | ||
| 005 | 20260227110932.0 | ||
| 008 | 891011s1911 dcu f000 0 eng c | ||
| 010 | _aagr11001659 | ||
| 040 |
_aDNAL _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aQR129.T65 _bB33 1911 |
| 070 | 0 | _a1C42C no. 78 | |
| 082 | 0 | 0 |
_a664/.805642 _220 |
| 100 | 1 |
_aBacon, Raymond Foss, _d1880-1954. |
|
| 245 | 1 | 0 |
_aChanges taking place during the spoilage of tomatoes : _bwith methods for detecting spoilage in tomato products / _cby Raymond F. Bacon and P.B. Dunbar. |
| 260 |
_a[Washington : _bGovt. Print. Off.], _c1911. |
||
| 300 |
_a15 p. ; _c24 cm. |
||
| 490 | 1 |
_aCircular / United States Department of Agriculture, Bureau of Chemistry ; _vno. 78 |
|
| 500 | _aCaption title. | ||
| 500 |
_aSource: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939. _5DLC |
||
| 650 | 0 |
_aTomatoes _xMicrobiology. |
|
| 650 | 0 | _aFood spoilage. | |
| 700 | 1 |
_aDunbar, P. B. _q(Paul Brown), _d1882- |
|
| 710 | 2 |
_aKatherine Golden Bitting Collection on Gastronomy (Library of Congress) _5DLC |
|
| 830 | 0 |
_aCircular (United States. Bureau of Chemistry) ; _vno. 78. |
|
| 999 |
_c7981 _d7981 |
||