| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:1831606:947 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:1831606:947?format=raw |
LEADER: 00947cam a2200325 a 4500
001 013001525-3
005 20120210191349.0
008 710212s1971 nyuaf b 001 0 eng
010 $a 72129865
016 7 $a009037238$2Uk
020 $a0471852015
020 $a9780471852018
035 0 $aocm00118674
040 $aDLC$cDLC$dCNMBL$dUKMGB$dINANG$dSLR
050 00 $aTX820$b.T42
082 00 $a641.5/7
100 1 $aTerrell, Margaret E.
245 10 $aProfessional food preparation /$c[by] Margaret E. Terrell.
260 $aNew York :$bWiley,$cc1971.
300 $aviii, 596 p., [4] p. of plates :$bill. (some col.) ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood industry and trade.
650 0 $aCooking.
650 0 $aFood service.
650 0 $aQuantity cooking.
650 6 $aRestauration collective.
650 4 $aFood and Nutrition.
988 $a20111214
049 $aSLRR
906 $0DLC