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- a26000222 contributor B12836421.
- a26000222 created "c1926.".
- a26000222 date "1926".
- a26000222 date "c1926.".
- a26000222 dateCopyrighted "c1926.".
- a26000222 description "Bitting, K.G. Gastronomic bib., p. 606".
- a26000222 description "Includes bibliographies and index.".
- a26000222 extent "79 p. :".
- a26000222 isReferencedBy "Bitting, K.G. Gastronomic bib., p. 606".
- a26000222 issued "1926".
- a26000222 issued "c1926.".
- a26000222 language "eng".
- a26000222 publisher "Chicago, Ill. : The Board,".
- a26000222 subject "641.6/6 20".
- a26000222 subject "Cooking (Meat)".
- a26000222 subject "Meat.".
- a26000222 subject "TX555 .T46 1986".
- a26000222 title "Ten lessons on meat : for use in high schools / prepared by the National Live Stock and Meat Board, Department of Home Economics.".
- a26000222 type "text".