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00000nam a22000008i 4500 |
| 001 |
in00000238277 |
| 003 |
OCoLC |
| 005 |
20220616032745.0 |
| 008 |
771128t19781978inua b 001 0 eng |
| 010 |
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|a 77026070
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| 020 |
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|a 0672970961
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| 035 |
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|a (OCoLC)3517016
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| 040 |
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|a DLC
|c DLC
|d EEM
|d UtOrBLW
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| 049 |
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|a EEMS [c.1]
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| 082 |
0 |
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|a 641.5/7
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| 090 |
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|a TX820 .K33 1978
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| 100 |
1 |
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|a Vastano, Joseph F.
|0 http://id.loc.gov/authorities/names/n77015039
|
| 245 |
1 |
0 |
|a Elements of food production and baking.
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| 250 |
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|a Second edition /
|b Joseph F. Vastano.
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| 260 |
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|a Indianapolis :
|b Bobbs-Merrill Educational Pub.,
|c [1978], ©1978.
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| 300 |
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|a xii, 452 pages :
|b illustrations ;
|c 24 cm
|
| 336 |
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
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|a volume
|b nc
|2 rdacarrier
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| 500 |
|
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|a First edition by A. Kaplan published in 1971.
|
| 500 |
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|a Includes index.
|
| 504 |
|
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|a Bibliography: page 441.
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| 650 |
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0 |
|a Quantity cooking.
|0 http://id.loc.gov/authorities/subjects/sh85109451
|
| 700 |
1 |
|
|a Kaplan, Aaron,
|d 1918-
|t Elements of food production and baking.
|0 http://id.loc.gov/authorities/names/n90623769
|
| 907 |
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|y .b11418175
|b 170807
|c 980608
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| 998 |
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|a rs
|b 980604
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|d a
|e -
|f eng
|g inu
|h 0
|i 3
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| 935 |
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|a AAQ8671
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| 999 |
f |
f |
|i dda39a27-150a-5f64-bac5-855e6079ed62
|s 0791a15e-733c-56de-9418-853b21e6d6fa
|t 0
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Remote Storage
|d MSU Remote Storage
|t 0
|e TX820 .K33 1978
|h Library of Congress classification
|i Printed Material
|m 31293102919440
|n 1
|
