| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2330643086:568 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:2330643086:568?format=raw |
LEADER: 00568cam a2200181 a 4500
001 f3285f389c904546acf88db604ef670c
003 UK-BiTAL
005 20050705190839.0
008 020911s1999 xxu | 000 ||eng|d
020 $a0834213044
035 $a()0834213044
040 $aMP$cMP$dUK-BiTAL
100 1 $aPearson, A. M.$q(Albert Marchant),$d1916-
245 00 $aProcessed meats.
250 $a3rd ed.
260 $aGaithsburg,MA :$bAspen Publishers, Inc.,$c1999.
500 $aOn tp. 'a Chapman and Hall food science book'.
500 $aOriginally published NY: Champan & Hall, 1996.