| 000 | 00673nam a2200229Ia 4500 | ||
|---|---|---|---|
| 001 | 198220 | ||
| 003 | BIBL | ||
| 005 | 20160527192921.0 | ||
| 008 | 940531s1995 nyua 001 0 eng | ||
| 010 | _a 94025412 | ||
| 020 | _a0471595233 (pbk.) | ||
| 049 | _aEVLG | ||
| 050 | 0 | 0 |
_aTX820 _b.L33 1995 |
| 082 | 0 | 0 |
_a641.5 _220 |
| 100 | 1 |
_aLaconi, Donald V. _2Local _9122376 |
|
| 245 | 1 | 0 |
_aFundamentals of professional food preparation _ba laboratory text-workbook _cDonald V. Laconi. |
| 260 |
_aNew York _bWiley _cc1995. |
||
| 300 |
_axv, 192 p. _bill. |
||
| 500 | _aIncludes indexes. | ||
| 650 | 0 |
_aQuantity cookery. _2Local _9155860 |
|
| 650 | 0 |
_aFood service _2Local _997692 |
|
| 999 |
_c149864 _d149864 |
||