| Record ID | ia:b3276506x |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b3276506x/b3276506x_marc.xml |
| Download MARC binary | https://www.archive.org/download/b3276506x/b3276506x_meta.mrc |
LEADER: 01092 am 2200277 a 4500
007 cr
008 870827s1918 nyu s 000 | eng
010 $a18017351
091 $aK21635
100 1 $aDowd, Mary T$0n 91043894.
245 10 $aFood, its composition and preparation :$ba textbook for classes in household science /$cby Mary T. Dowd and Jean D. Jameson.
250 $a1st ed.
260 $aNew York :$bJohn Wiley & sons, inc.; [etc., etc.],$c1918.
300 $aviii, 173 pages :$bfrontispiece, illustrations ;$c20 cm.
336 $atext$btxt$2rdacontent.
337 $acomputer$bc$2rdamedia.
338 $aonline resource$bcr$2rdacarrier.
440 0 $aWiley technical series for vocational and industrial schools.
650 2 $aFood$0D005502.
650 2 $aCooking$0D003296.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966.
650 7 $aFood.$2fast$0(OCoLC)fst00930458.
655 0 $aElectronic books.
700 1 $aJameson, Jean D$0n 91043911.
776 1 $iPrint version:$tFood, its composition and preparation$w(OCoLC)02211392$w(UkLW)b10678785.
907 $a.b3276506x