| 000 | 01003nam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | vtls000097642 | ||
| 003 | MTX | ||
| 008 | 140224 2009 nyua 000 0 eng d | ||
| 020 |
_a9781435400368 / _c3,630.00 |
||
| 039 | 9 |
_a201507131845 _bcat4 _c201507131845 _dcat4 _c201402241854 _dcat7 _c201402241400 _dcat7 _y201402241338 _zcat7 |
|
| 050 | 0 | 0 |
_aTX747 _bA297 F5 2009 |
| 093 | _aCK001 CK002 CK003 | ||
| 100 | 1 |
_aAinsworth, Mark _9109973 |
|
| 245 | 1 | 0 |
_aFish and seafood : _bIdentification, fabrication, utilization / _cMark Ainsworth |
| 260 |
_aNew York : _bDelmar, Cengage Learning, _c2009 |
||
| 300 |
_a351 p : _bill |
||
| 490 |
_aKitchen pro series _9109971 |
||
| 500 | _a"The Culinary Institute of America." | ||
| 650 | 0 |
_aCooking (Seafood) _9109974 |
|
| 650 | 0 |
_aCooking (Fish) _9109975 |
|
| 650 | 0 |
_aCooking (Shellfish) _9109976 |
|
| 710 | 2 |
_aCulinary Institute of America _92697 |
|
| 942 | _cGBT | ||
| 999 |
_c72789 _d72789 |
||