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| LEADER |
00000nam a2200000 a 4500 |
| 001 |
in00000180348 |
| 003 |
OCoLC |
| 005 |
20220616023231.0 |
| 008 |
810421s1981 mdua 001 0 eng d |
| 010 |
|
|
|z 40404601mg
|
| 035 |
|
|
|a (OCoLC)7352886
|
| 040 |
|
|
|a RRL
|c RRL
|d EEM
|d UtOrBLW
|
| 049 |
|
|
|a EEMS [Bk.1] [Bk.2]
|d [
|v = Bk.]
|v 1-2
|
| 090 |
|
|
|a TX603
|b .J9 1981
|
| 092 |
|
|
|a 664.8
|b C73
|
| 245 |
0 |
2 |
|a A complete course in canning :
|b a technical reference book and textbook for students of food technology, food plant managers, product research and development specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers /
|c revised and enlarged by Anthony Lopez.
|
| 250 |
|
|
|a Eleventh edition.
|
| 260 |
|
|
|a Baltimore :
|b The Canning Trade,
|c 1981.
|
| 300 |
|
|
|a 2 volumes :
|b illustrations ;
|c 24 cm
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 500 |
|
|
|a Volume 1. Basic information on canning.--volume 2. Processing procedures for canned food products.
|
| 650 |
|
0 |
|a Canning and preserving.
|0 http://id.loc.gov/authorities/subjects/sh85019620
|
| 650 |
|
0 |
|a Food industry and trade
|x Equipment and supplies.
|0 http://id.loc.gov/authorities/subjects/sh85050290
|
| 700 |
1 |
|
|a Lopez, Anthony.
|0 http://id.loc.gov/authorities/names/n87839239
|
| 866 |
|
0 |
|a Bk.2
|
| 907 |
|
|
|y .b10791073
|b 160905
|c 980608
|
| 998 |
|
|
|a mn
|b 980604
|c m
|d a
|e -
|f eng
|g mdu
|h 2
|i 4
|
| 935 |
|
|
|a AAJ2650
|
| 999 |
f |
f |
|i eaa27a2f-4cec-54f3-9de5-f775fbc2a2fc
|s f8970c99-72d3-53b4-81de-03ff9b6ab060
|t 0
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library
|t 0
|e TX603 .J9 1981
|h Library of Congress classification
|i Printed Material
|j Bk.2
|m 31293010201766
|n 2
|
