| Record ID | marc_loc_2016/BooksAll.2016.part26.utf8:71787867:1046 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part26.utf8:71787867:1046?format=raw |
LEADER: 01046cam a2200301 a 4500
001 97044110
003 DLC
005 20100714083640.0
008 971124s1998 iluab c b 001 0 eng
010 $a 97044110
020 $a1575726572 (lib. bdg.)
040 $aDLC$cDLC$dDLC
042 $alcac
050 00 $aSF250.5$bK55 1998
082 00 $a641.3/71$221
100 1 $aKing, Hazel,$d1962-
245 10 $aMilk and yogurt /$cHazel King.
260 $aDes Plaines, Ill. :$bHeinemann Library,$cc1998.
300 $a32 p. :$bill. (some col.), col. map ;$c27 cm.
440 0 $aFood in focus
504 $aIncludes bibliographical references (p. 31) and index.
520 $aDescribes how milk and yogurt are produced and how they are used for food in countries around the world. Includes several recipes and experiments.
650 0 $aMilk$vJuvenile literature.
650 0 $aYogurt$vJuvenile literature.
650 0 $aCooking (Milk)$vJuvenile literature.
650 0 $aCooking (Yogurt)$vJuvenile literature.
650 1 $aMilk.
650 1 $aYogurt.