{"publishers": ["Wiley"], "identifiers": {"goodreads": ["3856886"]}, "subtitle": "a handbook for the food service industry", "isbn_10": ["0471868191"], "lc_classifications": ["TX912 .S37 1982", "TX912"], "key": "/books/OL3783470M", "authors": [{"key": "/authors/OL952754A"}], "publish_places": ["New York"], "contributions": ["Stevens, James, 1932-"], "pagination": "xi, 429 p. :", "source_records": ["marc:marc_loc_2016/BooksAll.2016.part13.utf8:100597518:640", "ia:foodequipmentfac0000scri", "bwb:9780471868194", "promise:bwb_daily_pallets_2021-05-05"], "title": "Food equipment facts", "dewey_decimal_class": ["641.5/7/028"], "notes": {"type": "/type/text", "value": "Includes index."}, "number_of_pages": 429, "languages": [{"key": "/languages/eng"}], "lccn": ["81024088"], "subjects": ["Food service -- Equipment and supplies."], "publish_date": "1982", "publish_country": "nyu", "by_statement": "Carl Scriven & James Stevens.", "oclc_numbers": ["8132088"], "works": [{"key": "/works/OL4639541W"}], "type": {"key": "/type/edition"}, "covers": [11718120], "ocaid": "foodequipmentfac0000scri", "local_id": ["urn:bwbsku:P7-BHK-585"], "latest_revision": 9, "revision": 9, "created": {"type": "/type/datetime", "value": "2008-04-01T03:28:50.625462"}, "last_modified": {"type": "/type/datetime", "value": "2022-12-08T13:48:39.257660"}}