| 000 | 01503cam a22003974i 4500 | ||
|---|---|---|---|
| 005 | 20221101183632.0 | ||
| 008 | 960419s1996 waua 000 0 eng d | ||
| 010 | _a 96067346 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0897166159 _qpbk. |
||
| 020 |
_a9780897166157 _qpbk. |
||
| 035 | _a(DLC) 96067346 | ||
| 035 | _a(OCoLC)37846580 | ||
| 040 |
_aDLC _beng _erda _dATU |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX657.C67 _bS36 1996 |
| 082 | 0 | 0 |
_a641.3373 _222 |
| 100 | 1 |
_aSchomer, David C., _eauthor. _91055593 |
|
| 245 | 1 | 0 |
_aEspresso coffee : _bprofessional techniques : how to identify and control each factor to perfect expresso coffee in a commercial expresso program / _cDavid C. Schomer. |
| 264 | 1 |
_aSeattle, WA : _bPeanut Butter Pub., _c[1996] |
|
| 264 | 3 |
_a[Place of publication not identified] : _b[publisher not identified] |
|
| 264 | 4 | _c©1996 | |
| 300 |
_avii, 156 pages : _billustrations (some colour) ; _c23 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aEspresso _9327641 |
|
| 650 | 0 |
_aCoffee brewing _9315587 |
|
| 650 | 0 |
_aCoffee making paraphernalia _9337491 |
|
| 650 | 0 |
_aCoffee. _9315585 |
|
| 907 |
_a.b11052326 _b11-07-17 _c27-10-15 |
||
| 942 | _cB | ||
| 945 |
_a641.3373 SCH _g1 _iA321899B _j0 _lcmain _o- _p$71.50 _q- _r- _s- _t0 _u22 _v1 _w0 _x1 _y.i12319065 _z29-10-15 |
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| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gwau _h0 |
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| 999 |
_c1162641 _d1162641 |
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