| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:372749026:996 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:372749026:996?format=raw |
LEADER: 00996cam a22003017a 4500
001 013328226-0
005 20121025134924.0
008 091130s2011 at ab b 001 0 eng d
010 $a 2009942321
020 $a9781435401174
020 $a1435401174
035 0 $aocn642931788
040 $aSISPL$cSISPL$dSISPL$dORX$dS4S$dA6Q$dBTCTA$dYDXCP$dBDX$dDLC
042 $alccopycat
050 00 $aTX382$b.F57 2011
082 00 $a641.3/73$223
100 1 $aFischer, John W.
245 10 $aCheese :$bidentification, classification, utilization /$cJohn W. Fischer.
260 $aAustralia ;$aClifton Park, NY :$bDelmar Cengage Learning,$cc2011.
300 $axii, 243 p. :$bcol. ill., col. maps ;$c29 cm.
490 0 $aKitchen pro series
500 $aAt head of title: The Culinary Institute of America.
504 $aIncludes bibliographical references and index.
650 0 $aCheese.
650 0 $aCheese$xVarieties.
710 2 $aCulinary Institute of America.
988 $a20120814
906 $0OCLC