| Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:306202206:1478 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:306202206:1478?format=raw |
LEADER: 01478cam a2200409 i 4500
001 2014425354
003 DLC
005 20140917221044.0
008 140708s2013 ja a b 001 0 jpn
010 $a 2014425354
020 $a9784621086810
020 $a4621086812
040 $aDLC$beng$erda$cDLC
042 $apcc
043 $aa-ja---
050 00 $aGT2870$b.N37 2013
066 $c$1
100 1 $6880-01$aNaruse, Uhei,$d1935-
245 10 $6880-02$a47 todō fuken dentō chōmiryō hyakka /$cNaruse Uhei cho.
246 3 $aYonjūnana todō fuken dentō chōmiryō hyakka
264 1 $6880-04$aTōkyō :$bMaruzen Shuppan,$c2013.
300 $avi, 327 pages :$billustrations ;$c20 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 316) and index.
650 0 $aCondiments$zJapan.
650 0 $aSpices$zJapan.
650 0 $aFood habits$zJapan.
650 0 $aCooking, Japanese.
880 1 $6100-01/$1$a成瀬宇平,$d1935-
880 10 $6245-02/$1$a47都道府県・伝統調味料百科 /$c成瀬宇平著.
880 1 $6264-04/$1$a東京 :$b丸善出版,$c2013.
880 04 $6650-00/$1$a食生活.$2jlabsh/4
880 04 $6650-00/$1$a料理(日本).$2jlabsh/4
880 04 $6650-00/$1$a調味料.$2jlabsh/4
856 4 $uhttp://www.bookportal.jp/trcno/13039744/?partnerid=oclc&siteid=oclc$zJapanese record available for display