| Record ID | marc_loc_2016/BooksAll.2016.part20.utf8:76269964:994 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part20.utf8:76269964:994?format=raw |
LEADER: 00994cam a2200325 a 4500
001 90100084
003 DLC
005 20110823083109.0
008 900102s1990 nyua 001 0 eng
010 $a 90100084
020 $a007047785X
040 $aDLC$cDLC$dDLC
042 $alcac
050 00 $aTX663$b.D88 1990
082 00 $a641.3$220
100 1 $aDuyff, Roberta Larson.
245 10 $aModern meals /$cRoberta L. Duyff, Doris Hasler, Suzanne Sickler Ohl.
250 $aTeacher's annotated ed.
260 $aNew York :$bMcGraw-Hill School Division,$cc1990.
300 $a64, 638 p. :$bill. (some col.) ;$c26 cm.
500 $aIncludes index.
520 $aA senior high textbook focusing on nutrition, meal planning, managing food resources, and the preparation and serving of meals.
650 0 $aCooking.
650 0 $aNutrition.
650 0 $aFood.
650 1 $aCooking.
650 1 $aNutrition.
650 1 $aFood.
700 1 $aHasler, Doris.
700 1 $aOhl, Suzanne Sickler,