
            <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/"
                       xmlns:dc="http://purl.org/dc/elements/1.1/"
                       xmlns:functx="http://www.functx.com"
                       xmlns:xs="http://www.w3.org/2001/XMLSchema">
               <dc:title>Fatty foods, their practical examination : a handbook for the use of analytical and technical chemists</dc:title>
               <dc:creator>Bolton, E. Richards (Edward Richards), 1878-1939, author.</dc:creator>
               <dc:contributor>Revis, Cecil, 1875-</dc:contributor>
               <dc:publisher>Philadelphia : P. Blakiston's Son &amp; Co., 1913</dc:publisher>
               <dc:language>English</dc:language>
               <dc:format>Text</dc:format>
               <dc:format>x, 371 pages, 6 leaves of plates </dc:format>
               <dc:subject>Dietary Fats -- analysis</dc:subject>
               <dc:subject>Food Analysis -- methods</dc:subject>
               <dc:rights>The National Library of Medicine believes this item to be in the public domain. https://creativecommons.org/publicdomain/mark/1.0</dc:rights>
               <dc:identifier>61510290R</dc:identifier>
               <dc:identifier>http://resource.nlm.nih.gov/61510290R</dc:identifier>
               <dc:identifier>OCLC: 14780061</dc:identifier>
            </oai_dc:dc>