Record ID | ia:pengrengongyi0000unse |
Source | Internet Archive |
Download MARC XML | https://archive.org/download/pengrengongyi0000unse/pengrengongyi0000unse_marc.xml |
Download MARC binary | https://www.archive.org/download/pengrengongyi0000unse/pengrengongyi0000unse_meta.mrc |
LEADER: 01565cam 2200349Ma 4500
001 ocn885890833
003 OCoLC
005 20200420013506.0
008 131025s2011 cc a b 000 0 chi d
040 $aCCHGZ$bchi$cCCHGZ$dOCLCQ
066 $c$1
020 $a9787564308513
020 $a7564308516
035 $a(OCoLC)885890833
084 $aTS972.11$2clc
245 00 $6880-01$aPeng ren gong yi /$cZhou shi zhong zhu bian.
250 $6880-02$aDi 1 ban.
260 $6880-03$aChengdu :$bXi nan jiao tong da xue chu ban she,$c2011.
300 $a238 p. :$billustrations ;$c26 cm
500 $6880-04$aPeng ren gong yi yu ying yang zhuan ye " shi er wu " gui hua xi lie jiao cai.
700 1 $6880-05$aZhou, Shizhong.
880 00 $6245-01/$1$a烹饪工艺 /$c周世中主编.
880 $6250-02/$1$a第1版.
880 $6260-03/$1$a成都 :$b西南交通大学出版社,$c2011.
880 $6336-00/$1$a文本$btxt$2rdacontent/chi
880 $6337-00/$1$a无中介$bn$2rdamedia/chi
880 $6500-04/$1$a烹饪工艺与营养专业"十二五"规划系列教材.
880 $6520-00/$1$a本书内容包括: 原料分割加工工艺, 原料保护与优化加工工艺, 菜肴组配与设计工艺, 烹调方法, 菜肴装盘造型工艺等.
880 07 $6650-00/$1$a烹饪$x方法$x高等教育$v教材.$2cct
880 1 $6700-05/$1$a周世中.
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 1 OTHER HOLDINGS