| 000 | 00800nam a2200265Ia 4500 | ||
|---|---|---|---|
| 001 | 36113 | ||
| 003 | BIBL | ||
| 005 | 20160527195440.0 | ||
| 008 | 780302s1979 nyua b 00110 eng | ||
| 010 | _a 78003462 //r81 | ||
| 020 | _a0023932600 | ||
| 049 |
_aEVLG _b641 _bP368f4 _cc1 |
||
| 050 | 0 |
_aTX663 _b.P32 1979 |
|
| 082 | _a641 | ||
| 092 |
_a641 _bP368f4 |
||
| 100 | 1 | 0 |
_aPeckham, Gladys C. _9262656 _2Local |
| 245 | 1 | 0 |
_aFoundations of food preparation _cGladys C. Peckham, Jeanne H. Freeland-Graves. |
| 250 | _a4th ed. | ||
| 260 | 0 |
_aNew York _bMacmillan _cc1979. |
|
| 300 |
_ax, 616 p. _bill. _c27 cm. |
||
| 504 | _aIncludes bibliographies and index. | ||
| 650 | 0 |
_aCookery _980378 _2Local |
|
| 650 | 0 |
_aFood _997665 _2Local |
|
| 700 | 2 | 0 |
_aFreeland-Graves, Jeanne H. _ejoint author. _9225469 _2Local |
| 999 |
_c27170 _d27170 |
||