| Record ID | marc_loc_updates/v37.i32.records.utf8:6877505:843 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i32.records.utf8:6877505:843?format=raw |
LEADER: 00843cam a2200265 a 4500
001 2008044153
003 DLC
005 20090808112254.0
008 081016s2010 njua b 001 0 eng
010 $a 2008044153
020 $a9780470052426 (cloth)
020 $a0470052422 (cloth)
035 $a(OCoLC)ocn244768411
040 $aDLC$cDLC$dBTCTA$dC#P$dYDXCP$dDLC
050 00 $aTX353$b.D78 2010
082 00 $a613.2$222
100 1 $aDrummond, Karen Eich.
245 10 $aNutrition for foodservice and culinary professionals /$cKaren Eich Drummond, Lisa M. Brefere.
250 $a7th ed.
260 $aHoboken, N.J. :$bWiley,$cc2010.
300 $axix, 634 p. :$bcol. ill. ;$c29 cm. +$e1 CD-ROM (4 3/4 in.)
504 $aIncludes bibliographical references and index.
650 0 $aNutrition.
650 0 $aFood service.
700 1 $aBrefere, Lisa M.