| Record ID | ia:isbn_9780805043907 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/isbn_9780805043907/isbn_9780805043907_marc.xml |
| Download MARC binary | https://www.archive.org/download/isbn_9780805043907/isbn_9780805043907_meta.mrc |
LEADER: 01677cam 2200433 a 4500
001 ocm33667993
003 OCoLC
005 20160209054704.0
008 951030s1996 nyub b 001 0 eng
010 $a 95044727
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dYDXCP$dDEBBG$dOCLCO$dOCLCF$dOCLCQ
020 $a080504390X$q(alk. paper)
020 $a9780805043907$q(alk. paper)
035 $a(OCoLC)33667993
043 $ae-fr---
050 00 $aTP553$b.F75 1996
082 00 $a641.2/2/09445$220
084 $aLC 17185$2rvk
100 1 $aFriedrich, Jacqueline.
245 12 $aA wine and food guide to the Loire /$cJacqueline Friedrich.
250 $a1st ed.
260 $aNew York :$bH. Holt,$c1996.
300 $axiii, 434 pages :$bmaps ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 393-395) and index.
650 0 $aWine and wine making$zFrance$zLoire River Valley.
650 7 $aWine and wine making.$2fast$0(OCoLC)fst01175907
651 7 $aFrance$zLoire River Valley.$2fast$0(OCoLC)fst01241680
938 $aBaker & Taylor$bBKTY$c27.50$d20.63$i080504390X$n0002760172$sactive
938 $aBaker and Taylor$bBTCP$n95044727
938 $aYBP Library Services$bYANK$n675892
952 $a33667993$zDLC$hFull$iLCC$kDDC$u20141106
952 $a647980880$zN15$bNEW YORK UNIV, GROUP BATCHLOAD$hFull$iLCC$kDDC$u20100728
952 $a232075021$zSLR$bHARVARD UNIV, SCHLESINGER LIBR$dURI$hLess-than-full batch$iLCC$kDDC$u20130501
029 1 $aDEBBG$bBV011174571
994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 82 OTHER HOLDINGS