01307ngm a22003731a 4500001001200000003000600012005001700018007001000035007001000045008004100055010001300096040008700109050001000196086002000206099002000226245004200246260009800288300004600386336000800432337001600440338001900456500002700475500006100502500003500563520007700598500006200675500002500737650001900762650004500781710003700826710003300863949001800896999001900914ocm11114338OCoLC20190109160120.0vf cuahr|vf cuaho|840703s1964    dcu022 e     f    vleng c  a82706405  aNational Audiovisual CenterbengcDLCdOCLCQdOCLCOdOCLCAdOCLCFdOCLCQdGPOdMvI 4aTX7490 aD 201.19/2:M 46  aD 201.19/2:M 4600aBasic meat cookery /cU.S. Navy Dept.  aWashington, DC :bThe Department,c1964 :bDistributed by National Audiovisual Center,c1981.  a1 videocassette (22 min.) :bsound, color  btdi  bv2rdamedia  bvf2rdacarrier  aTitle from data sheet.  aIssued as U-matic 3/4 in. or Beta 1/2 in. or VHS 1/2 in.  aIssued also as motion picture.  aShows how to cook meat with dry heat, moist heat, and deep fat browning.  aGPO Historic Shelflist Project - publication not in hand.  aCRDP Program record. 0aCooking (Meat) 7aCooking (Meat)2fast0(OCoLC)fst017531511 aUnited States.bNavy Department.2 aNational Audiovisual Center.  aBEVbFed Docs  c277606d277606