| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:89416119:865 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:89416119:865?format=raw |
LEADER: 00865cam a22002897a 4500
001 2008937443
003 DLC
005 20100701091605.0
008 080915s2008 coua b 000 0 eng d
010 $a 2008937443
020 $a9781432732578
020 $a1432732579
035 $a(OCoLC)ocn370543884
040 $aLPU$cLPU$dOCLCQ$dDLC
042 $alccopycat
050 00 $aTS1974.S3$bM37 2008
100 1 $aMarianski, Stanley.
245 14 $aThe art of making fermented sausages /$cStanley Marianski, Adam Marianski.
246 30 $aFermented sausages
260 $aDenver, Colo. :$bOutskirts Press,$cc2008.
300 $aviii, 244 p. :$bill. ;$c23 cm.
504 $aIncludes bibliographical references (p. 243-244).
650 0 $aSausages.
650 0 $aMeat$xPreservation.
650 0 $aFermentation.
650 0 $aCooking (Sausages)
700 1 $aMariański, Adam.