| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:111449500:1174 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:111449500:1174?format=raw |
LEADER: 01174cam a2200337 a 4500
001 012096724-3
005 20140923170505.0
008 091218s2008 fr a 000 0 fre c
020 $a2915841438
020 $a9782915841435
035 0 $aocn435633105
040 $aNjP$beng$cPUL$dAUXAM$dTZT$dOCLCQ$dOCLCF$dOCLCQ
042 $apcc
043 $ae-fr---
050 4 $aHD8039.B962$bF847 2008
082 14 $a944$21
100 1 $aDumas, Jean,$d1929-
245 10 $aQue sont nos bouchers devenus? :$bhistoire de la boucherie de campagne à travers trois générations de bouchers /$cJean Dumas.
260 $aOlliergues :$bÉditions de la Montmarie,$c2008.
300 $a191 pages :$bcolor illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
650 0 $aButchers$zFrance$xHistory.
650 0 $aMeat industry and trade$zFrance$xHistory.
650 7 $aButchers.$2fast$0(OCoLC)fst00843058
650 7 $aMeat industry and trade.$2fast$0(OCoLC)fst01013271
651 7 $aFrance.$2fast$0(OCoLC)fst01204289
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
988 $a20091014
906 $0OCLC