| Record ID | wfm_bk_marc/wfm_bk_marc:95568044:792 |
| Source | Buffalo State College |
| Download Link | /show-records/wfm_bk_marc/wfm_bk_marc:95568044:792?format=raw |
LEADER: 00792nam 2200265I 4504
001 BSC01-000098952
005 20050804175711.0
008 760607s1946 xx a 00010 eng
010 $a46006890
035 9 $a.b11097929
035 $a(OCoLC)02215062
040 $aDLC$cCWR$dYBM
049 $aYBMM
090 $aTX749$b.N312 1946
090 $aTX749$b.N312 1946$mYBMM
110 20 $aNational Live Stock and Meat Board.$bDept. of Home Economics
245 10 $aCooking meat in quantity
250 $a2d ed., rev. and enl
260 0 $aChicago, Ill.,$c[c1946]
300 $a64 p.$billus.$c27 cm
650 0 $aCookery (Meat)
650 0 $aFood service
852 0 $aNBuC$bBSCMN$cAYBM$hTX749$i.N312 1946
907 $a.b11097929$b09-22-90$c09-22-90
998 $aybmm$b08-28-90$cm$da$e-$feng$gxx$h0$i1