| Record ID | marc_loc_updates/v35.i19.records.utf8:5826713:975 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v35.i19.records.utf8:5826713:975?format=raw |
LEADER: 00975cam a22003017a 4500
001 2004111740
003 DLC
005 20070503141051.0
008 040810s2005 paua b 001 0 eng d
010 $a 2004111740
015 $aGBA511803$2bnb
016 7 $a013106460$2Uk
020 $a1931686793 (pbk.)
020 $a9781931686792 (pbk.)
020 $a1594740178 (pbk.)
020 $a9781594740176 (pbk.)
035 $a(OCoLC)ocm60570692
040 $aHHO$cHHO$dOCL$dIHI$dUKM$dBAKER$dYDXCP$dDLC
042 $alccopycat
050 00 $aTX373$b.G94 2005
082 04 $a641.36$222
100 1 $aGreen, Aliza.
245 10 $aField guide to meat :$bhow to identify, select, and prepare virtually every meat, poultry, and game cut /$cby Aliza Green.
260 $aPhiladelphia. :$bQuirk Books,$cc2005.
300 $avii, 311 p. :$bill. (some col.) ;$c15 cm.
504 $aIncludes bibliographical references (p. [310]) and index.
650 0 $aMeat cuts.
650 0 $aCookery (Meat)