| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:291509259:1130 |
| Source | harvard_bibliographic_metadata |
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LEADER: 01130nam a22003257a 4500
001 011345075-3
005 20090515150515.0
008 080227s2007 enka b 100 0 eng
010 $a 2008378254
015 $aGBA762505$2bnb
016 7 $a013811677$2Uk
020 $a9781903018545 (pbk.)
020 $a1903018544 (pbk.)
035 0 $aocn163618297
040 $aUKM$cUKM$dBAKER$dBTCTA$dYDXCP$dC#P$dBWK$dIXA$dDLC
042 $alccopycat
050 00 $aTX745$b.O944 2006
082 04 $a641.675$222
111 2 $aOxford Symposium on Food & Cookery$d(2006 :$cSt. Catherine's College, University of Oxford)
245 10 $aEggs in cookery :$bproceedings of the Oxford Symposium of Food and Cookery 2006 /$cedited by Richard Hosking.
260 $aTotnes, Devon :$bProspect Books,$c2007.
300 $a336 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references.
650 0 $aCooking (Eggs)$vCongresses.
650 0 $aCooking (Eggs)$xHistory$vCongresses.
650 0 $aEggs$xSocial aspects$vCongresses.
650 0 $aEggs$xHistory$vCongresses.
700 1 $aHosking, Richard.
988 $a20071219
906 $0OCLC