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035   $a(OCoLC)729268586
035   $a(EXLCZ)995470000002422443
100   $a20110606d2011      ua             0
101 0 $aeng
135   $aurcn||||m||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aHow retail beef and bread prices respond to changes in ingredient and input costs$b[electronic resource] /$fEdward Roeger ; Ephraim Leibtag
210  1$a[Washington, D.C.] :$cU.S. Dept. of Agriculture, Economic Research Service,$d[2011]
215   $a1 online resource (iv, 28 pages) $ccolor illustrations
225 1 $aEconomic research report ;$vno. 112
300   $aTitle from title screen (viewed on July 11, 2012).
300   $a"A report from the Economic Research Service."
300   $a"February 2011."
320   $aIncludes bibliographical references (pages 21-22).
606   $aFood prices$zUnited States
606   $aBeef$xPrices$zUnited States
606   $aBread$xPrices$zUnited States
606   $aFood$zUnited States$xCosts
606   $aFood industry and trade$zUnited States
606   $aBusiness logistics$zUnited States
606   $aTime-series analysis
615  0$aFood prices
615  0$aBeef$xPrices
615  0$aBread$xPrices
615  0$aFood$xCosts.
615  0$aFood industry and trade
615  0$aBusiness logistics
615  0$aTime-series analysis.
700   $aRoeger$b Edward$01406523
701   $aLeibtag$b Ephraim$01396015
712 02$aUnited States.$bDepartment of Agriculture.$bEconomic Research Service.
801  0$bORE
801  1$bORE
801  2$bGPO
906   $aBOOK
912   $a9910701967403321
996   $aHow retail beef and bread prices respond to changes in ingredient and input costs$93485743
997   $aUNINA