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- 2009013399 contributor B11408727.
- 2009013399 contributor B11408728.
- 2009013399 created "c2011.".
- 2009013399 date "2011".
- 2009013399 date "c2011.".
- 2009013399 dateCopyrighted "c2011.".
- 2009013399 description "Includes bibliographical references (p. 332) and indexes.".
- 2009013399 extent "388 p. :".
- 2009013399 identifier "9780470197417 (acid-free paper)".
- 2009013399 issued "2011".
- 2009013399 issued "c2011.".
- 2009013399 language "eng".
- 2009013399 publisher "Hoboken, N.J. : John Wiley,".
- 2009013399 subject "641.7/9 22".
- 2009013399 subject "Cold dishes (Cooking)".
- 2009013399 subject "Fishery products Preservation".
- 2009013399 subject "Meat Preservation.".
- 2009013399 subject "TX612.M4 K73 2011".
- 2009013399 title "The art of charcuterie / The Culinary Institute of America and John Kowalski.".
- 2009013399 type "text".