| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:881005443:908 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:881005443:908?format=raw |
LEADER: 00908cam a2200313 a 4500
001 011989329-0
005 20110121134239.0
008 841120s1985 nyua b 001 0 eng
010 $a 84026988
015 $aGB87-34285
020 $a047181444X
020 $a9780471814443
020 $a0471886688 (textbook ed.) :$c$28.95 (est.)
020 $a9780471886686 (textbook ed.)
035 0 $aocm11519085
040 $aDLC$cDLC$dUKM$dBTCTA$dYDXCP$dOCLCG
050 00 $aTX763$b.G47 1985
070 0 $aTX763.G47
082 00 $a641.7/1$220
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional baking /$cWayne Gisslen.
260 $aNew York :$bWiley,$cc1985.
300 $axvii, 346 p. :$bill. (some col.) ;$c29 cm.
504 $aBibliography: p. 334.
500 $aIncludes index.
650 0 $aBaking.
710 2 $aSontheimer Foundation,$eformer owner.$5sch
988 $a20090601
906 $0DLC