| 000 | 01483cam a2200385 i 4500 | ||
|---|---|---|---|
| 005 | 20221102163218.0 | ||
| 008 | 110915s2011 enka b 100 0 eng d | ||
| 010 | _a 2011488816 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a1903018854 | ||
| 020 | _a9781903018859 | ||
| 035 | _a(ATU)b12190299 | ||
| 035 | _a(OCoLC)704382758 | ||
| 040 |
_aBTCTA _beng _erda _cBTCTA _dYDXCP _dCDX _dBWK _dBWX _dUKMGB _dUOH _dDLC _dATU |
||
| 050 | 4 |
_aTX651 _b.O94 2010 |
|
| 082 | 0 | 4 |
_a641.3 _223 |
| 111 | 2 |
_aOxford Symposium on Food & Cookery _d(2010) |
|
| 245 | 1 | 0 |
_aCured, fermented and smoked foods : _bproceedings of the Oxford Symposium on Food and Cookery 2010 / _cedited by Helen Saberi. |
| 264 | 1 |
_a[Totnes, England] : _bProspect Books, _c2011. |
|
| 300 |
_a392 pages : _billustrations ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking _vCongresses _9771393 |
|
| 650 | 0 |
_aMeat _xCuring _vCongresses _9778427 |
|
| 650 | 0 |
_aSmoked foods _vCongresses _9771404 |
|
| 650 | 0 |
_aFermented foods _vCongresses _9771414 |
|
| 700 | 1 |
_aSaberi, Helen, _eeditor. _91071501 |
|
| 907 |
_a.b12190299 _b06-09-21 _c28-10-15 |
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| 942 | _cB | ||
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| 999 |
_c1228161 _d1228161 |
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