| 000 | 01552cam a22004217i 4500 | ||
|---|---|---|---|
| 001 | 9305 | ||
| 003 | 0000000000 | ||
| 005 | 20240411200303.0 | ||
| 008 | 080625s2009 at a b 001 0 eng d | ||
| 010 | _a 2008931926 | ||
| 020 | _a1428319948 | ||
| 020 | _a9781428319943 | ||
| 035 | _a(0000000000)30114 | ||
| 035 | _a(IMchF)fol13178613 | ||
| 035 | _a(OCoLC)ocn244063441 | ||
| 040 |
_aBTCTA _cBTCTA _dBAKER _dYDXCP _dIWA _dUUS _dSINLB _dDLC _erda |
||
| 042 | _alccopycat | ||
| 050 | 0 | 0 |
_aTX749 _b.S266 2009 |
| 082 | 0 | 4 |
_a641.66 _222 |
| 100 | 1 |
_aSchneller, Thomas _q(Thomas K.) |
|
| 245 | 1 | 0 |
_aMeat : _bidentification, fabrication, utilization / _cThomas Schneller. |
| 246 | 3 | _aMeat identification, fabrication, utilization | |
| 264 | 1 |
_aAustralia : _bDelmar, Cengage Learning, _c[2009] |
|
| 264 | 4 | _ccopyright 2009. | |
| 300 |
_axiv, 288 p. : _bcol. ill. ; _c29 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 0 | _aKitchen Pro series | |
| 500 | _aAt head of title: The Culinary Institute of America. | ||
| 504 | _aIncludes bibliographical references (p. 270) and index. | ||
| 504 | _aIncludes bibliographical references: p. 270 and index. | ||
| 650 | 0 | _aCooking (Meat) | |
| 650 | 0 |
_aMeat cuts _vIdentification. |
|
| 650 | 0 | _aMeat. | |
| 710 | 2 | _aCulinary Institute of America. | |
| 852 | _95145.00USD | ||
| 999 |
_c25629 _d25629 |
||