| Record ID | marc_loc_updates/v38.i26.records.utf8:1571111:1211 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:1571111:1211?format=raw |
LEADER: 01211cam a22002411 4500
001 44031331
003 DLC
005 20100628133943.0
008 770917s1944 xx 000 0 eng
010 $a 44031331
035 $a(OCoLC)3271119
040 $aDLC$cOC$dDLC
042 $apremarc
050 00 $aTX749$b.N312
082 $a641.66
110 2 $aNational Live Stock and Meat Board.$bDept. of Home Economics.
245 10 $aCooking meat in quantity.$bA handbook on practical meat cookery,$cdesigned for use in restaurants, hotels, cafeterias, lunch rooms, hospitals, clubs, dining halls and other institutions where meat is cooked for quantity service.
260 $aChicago, Ill.,$bNational live stock and meat board, Dept. of home economics,$cc1944.
300 $a64 p. incl. illus., tables.$c27 x 21 cm.
500 $aThe results of a study launched in 1942 by the Institution administration division of the University of Texas, with the cooperation of the residence halls and other self-supporting institutions of the university, and sponsored by the National live stock and meat board. cf. Introd.
500 $a"Recipes for meat dishes": p. 43-64.
650 0 $aCooking (Meat)
650 0 $aQuantity cookery.