| Record ID | marc_marygrove/marygrovecollegelibrary.full.D20191108.T213022.internetarchive2nd_REPACK.mrc:122034497:1993 |
| Source | Marygrove College |
| Download Link | /show-records/marc_marygrove/marygrovecollegelibrary.full.D20191108.T213022.internetarchive2nd_REPACK.mrc:122034497:1993?format=raw |
LEADER: 01993cam a2200577 a 4500
001 ocm32779169
003 OCoLC
005 20191109071538.7
008 950620s1996 njuaf b 001 0 eng
010 $a 95021499
040 $aDLC$beng$cDLC$dSBH$dAGL$dMUQ$dBTCTA$dYDXCP$dOCLCF$dAUGEN$dOCLCQ$dBUF$dOCLCO$dXOH$dCNO$dOCLCO$dOCLCA$dOCLCQ
020 $a0023396415
020 $a9780023396410
029 1 $aAU@$b000011722729
029 1 $aAU@$b000023646902
029 1 $aNZ1$b12404133
035 $a(OCoLC)32779169
050 00 $aTX663$b.F69 1996
060 4 $aWX 168$bF854f 1996
070 0 $aTX602$b.P4 1996
072 0 $aU600
082 00 $a641$220
049 $aMAIN
100 1 $aFreeland-Graves, Jeanne H.
245 10 $aFoundations of food preparation /$cJeanne Himick Freeland-Graves, Gladys C. Peckham.
246 30 $aFood preparation
250 $a6th ed.
260 $aEnglewood Cliffs, N.J. :$bMerrill,$c©1996.
300 $axiv, 750 pages, 12 unnumbered pages of plates :$billustrations (some color) ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 0 $aPart I: Science and Food -- Part II: Economics, Evaluation, Management, and Regulation of Food -- Part III: Preparation of Foods and Food Products -- Part IV: Food Preservation.
590 $bInternet Archive - 2
590 $bInternet Archive 2
650 0 $aCooking.
650 0 $aFood.
650 6 $aCuisine.
650 6 $aAliments.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 2 $aCooking$xmethods.
650 2 $aFood.
650 2 $aNutritional Physiological Phenomena.
650 2 $aFood Preservation.
700 1 $aPeckham, Gladys C.
938 $aBaker and Taylor$bBTCP$n95021499
938 $aYBP Library Services$bYANK$n3299
994 $a92$bERR
976 $a31927000701935