| LDR | 00965nam a2200229 a 4500 | ||
| 001 | 011462837 | ||
| 003 | MiAaHDL | ||
| 005 | 20141009010000.0 | ||
| 006 | m d | ||
| 007 | cr bn ---auaua | ||
| 008 | 890417s1943 mtua b s00010 eng d | ||
| 035 | ⊔ | ⊔ | ‡asdr-uiuc1506133 |
| 035 | ⊔ | ⊔ | ‡9ALY-0251 |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)19559563 |
| 040 | ⊔ | ⊔ | ‡aRQF ‡cRQF |
| 070 | 0 | ⊔ | ‡a100 ‡bM76 (1) no.416 |
| 072 | ⊔ | ⊔ | ‡aQ504 |
| 100 | 1 | 0 | ‡aRichardson, Jessie E. ‡q(Jessie Emma), ‡d1887- |
| 245 | 1 | 2 | ‡aA comparison of the qualities of flours made from white wheat varieties grown in Montana when used for making cakes and cookies / ‡cby Jessie E. Richardson. |
| 260 | 0 | ⊔ | ‡aBozeman, Montana : ‡bMontana State College, Agricultural Experiment Station, ‡c1943. |
| 300 | ⊔ | ⊔ | ‡a31 p. : ‡bill. ; ‡c23 cm. |
| 490 | 0 | ⊔ | ‡aBulletin / Montana Agricultural Experiment Station ; ‡vno. 416 |
| 504 | ⊔ | ⊔ | ‡aBibliography: p. 31. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 0 | ‡aFlour |
| CID | ⊔ | ⊔ | ‡a011462837 |
| DAT | 0 | ⊔ | ‡a20020415162155.0 ‡b20141009010000.0 |
| DAT | 1 | ⊔ | ‡a20141112171704.0 ‡b2024-01-29T18:57:39Z |
| DAT | 2 | ⊔ | ‡a2024-01-29T18:30:02Z ‡b2019-05-30T20:00:02Z |
| CAT | ⊔ | ⊔ | ‡aSDR-UIUC ‡dUNKNOWN ‡lloader.pl-003-020 |
| FMT | ⊔ | ⊔ | ‡aBK |
| HOL | ⊔ | ⊔ | ‡0sdr-uiuc1506133 ‡auiug ‡bSDR ‡cUIUC ‡puiug.30112019698247 ‡sUIU ‡zv.416(1943) ‡11506133 |
| 974 | ⊔ | ⊔ | ‡bUIU ‡cUIUC ‡d20240129 ‡sgoogle ‡uuiug.30112019698247 ‡zv.416(1943) ‡y1943 ‡rpdus ‡qncn |