| Record ID | marc_loc_updates/v38.i38.records.utf8:8281225:878 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i38.records.utf8:8281225:878?format=raw |
LEADER: 00878nam a22003017a 4500
001 2009905128
003 DLC
005 20100920171028.0
008 100324s2009 flua b 001 0 eng d
010 $a 2009905128
020 $a9780982426715
020 $a0982426712
035 $a(OCoLC)ocn466715536
040 $aIMF$cIMF$dDLC
042 $alccopycat
050 00 $aTS1974.S3$bM37 2009
082 04 $a641.66$222
100 1 $aMarianski, Stanley.
245 14 $aThe art of making fermented sausages /$cStanley Marianski, Adam Marianski.
246 30 $aFermented sausages
250 $a2nd ed.
260 $aSeminole, Fla. :$bBookmagic,$c2009.
300 $aviii, 262 p. :$bill. ;$c23 cm.
504 $aIncludes bibliographical references (p. 254-256) and index.
650 0 $aSausages.
650 0 $aMeat$xPreservation.
650 0 $aFermentation.
700 1 $aMariański, Adam.