| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:877388081:849 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:877388081:849?format=raw |
LEADER: 00849aam a2200301 a 4500
001 011985985-8
005 20110118093245.0
008 921218s1992 inu 001 0 eng
010 $a 92250708
020 $a089730229X
020 $a9780897302296
035 0 $aocm27643199
040 $aDLC$cDLC$dBTCTA$dBAKER
050 00 $aTX603$b.B652 1992
082 00 $a641.4/2$220
245 00 $aBlue-ribbon cookbook /$cJudy Harrold, editor.
250 $a1st ed.
260 $aIndianapolis, Ind. :$bState Fair Books,$c1992.
300 $a188 p. ;$c23 cm.
500 $aAt head of title: Ball.
500 $aIncludes index.
650 0 $aCanning and preserving.
650 0 $aCooking (Canned foods)
700 1 $aHarrold, Judy.
710 2 $aBall Corporation.
710 2 $aSontheimer Foundation,$eformer owner.$5sch
988 $a20090528
906 $0DLC