| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:105280081:1453 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run03.mrc:105280081:1453?format=raw |
LEADER: 01453cam a2200373Ia 4500
001 ocm60570692
003 OCoLC
005 20151005045431.0
008 050607s2005 paua b 001 0 eng d
010 $a2004103016
020 $a1594740178
040 $aHHO$cHHO$dOCL$dIHI$dSFR$dUtOrBLW
049 $aSFRA
050 14 $aTX373$b.G74 2005
082 04 $a641.36$222
092 $a641.36$bG8202f
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 $avii, 311 p., [80] p. of plaes :$bill. (some col.) ;$c15 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (p. [310]-311) and index.
650 0 $aMeat cuts.
650 0 $aCooking (Meat)
907 $a.b19381682$b04-03-18$c05-12-05
998 $ac2$b06-22-07$cm$da $e-$feng$gpau$h0$i10
907 $a.b19381682$b12-03-14$c05-12-05
994 $aC0$bSFR
998 $ac2$ae7$ag6$am4$am8$b06-22-07$cm$da$e-$feng$gpau$h0$i10
999 $yMARS
998 $ac2$ae7$ae9$ag6$ai5$axbt$am4$am8$am6$ar3$b09-02-05$cm$da$e-$feng$gpau$h0$i20
945 $a641.36$bG8202f$d - - $e05-04-2017 17:23$f0$g0$h05-23-17$i31223049471460$j131$0131$k - - $lc2aaa$ol$p$14.95$q-$r-$s- $t1$u8$v7$w0$x0$y.i4195953x$z09-27-05