| 000 | 01371ngm a22003731a 4500 | ||
|---|---|---|---|
| 001 | ocm11114338 | ||
| 003 | OCoLC | ||
| 005 | 20190109160120.0 | ||
| 007 | vf cuahr| | ||
| 007 | vf cuaho| | ||
| 008 | 840703s1964 dcu022 e f vleng c | ||
| 010 | _a82706405 | ||
| 040 |
_aNational Audiovisual Center _beng _cDLC _dOCLCQ _dOCLCO _dOCLCA _dOCLCF _dOCLCQ _dGPO _dMvI |
||
| 050 | 4 | _aTX749 | |
| 086 | 0 | _aD 201.19/2:M 46 | |
| 099 | _aD 201.19/2:M 46 | ||
| 245 | 0 | 0 |
_aBasic meat cookery / _cU.S. Navy Dept. |
| 260 |
_aWashington, DC : _bThe Department, _c1964 : _bDistributed by National Audiovisual Center, _c1981. |
||
| 300 |
_a1 videocassette (22 min.) : _bsound, color |
||
| 336 | _btdi | ||
| 337 |
_bv _2rdamedia |
||
| 338 |
_bvf _2rdacarrier |
||
| 500 | _aTitle from data sheet. | ||
| 500 | _aIssued as U-matic 3/4 in. or Beta 1/2 in. or VHS 1/2 in. | ||
| 500 | _aIssued also as motion picture. | ||
| 520 | _aShows how to cook meat with dry heat, moist heat, and deep fat browning. | ||
| 500 | _aGPO Historic Shelflist Project - publication not in hand. | ||
| 500 | _aCRDP Program record. | ||
| 650 | 0 | _aCooking (Meat) | |
| 650 | 7 |
_aCooking (Meat) _2fast _0(OCoLC)fst01753151 |
|
| 710 | 1 |
_aUnited States. _bNavy Department. |
|
| 710 | 2 | _aNational Audiovisual Center. | |
| 949 |
_aBEV _bFed Docs |
||
| 999 |
_c277606 _d277606 |
||