机读格式显示(MARC)

• 000 01126cam 2200313 a 4500

• 000 1000009331

• 001 0000282350

• 005 20060511163731.0

• 008 19900920s1980 dcua 00010 eng

• 020 __ |c IE.

• 040 __ |a CAU |c CAU

• 090 __ |a TS201.2/CNC

• 093 __ |a TS201.2 |2 4

• 099 __ |a CAL 022000890753

• 110 2_ |a Consumer Nutrition Center.

• 245 10 |a Composition of foods : |b sausages and luncheon meats, raw, processed, prepared / |c principal investigators, Martha Richardson, Linda P. Posati, Barbara A. Anderson.

• 260 __ |a Washington, D.C. : |b U.S. Department of Agriculture, |c 1980.

• 300 __ |a 92 p. : |b ill. ; |c 28 cm.

• 440 _0 |a Agriculture handbook ; |v no. 8-7

• 650 _0 |a Sausages.

• 650 _0 |a Food |x Composition.

• 700 1_ |a Anderson, Barbara A.

• 700 1_ |a Richardson, Martha.

• 700 1_ |a Posati, Linda P.

• 710 2_ |a U.S. Department of Agriculture, Science and Education Administration.

• 901 __022006006415

• 905 __ |a CAU |f TS201.2/CNC |b 40475(or.)

• 907 __ |a CAU |f TS201.2/CNC |b 40475(or.)

• 999 __ |t E |A xy1 |a 20060511 16:37:15 |G unknown |g 19980101 |I xy1 |i 20060511 16:37:3