| 000 | 00916cam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | agr25000815 | ||
| 003 | DLC | ||
| 005 | 20260227110945.0 | ||
| 008 | 891101s1837 fr af 000 0 fre c | ||
| 010 | _aagr25000815 | ||
| 040 |
_aDNAL _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTP640 _b.D45 1837 |
| 051 |
_aTP640 _b.D45 1837 |
||
| 070 | 0 | _a68.3D37 | |
| 082 | 0 | 0 |
_a664/.5 _220 |
| 100 | 1 |
_aDelcher, E. _q(Eugène) |
|
| 245 | 1 | 0 |
_aRecherches historiques et chimiques sur le cacao et ses diverses préparations / _cpar E. Delcher. |
| 260 |
_aParis : _bJ.B. Baillière, _c1837. |
||
| 300 |
_a338 p., [2] leaves of plates : _b2 col. ill. ; _c23 cm. |
||
| 510 | 4 |
_aBitting, K.G. Gastronomic bib., _cp. 119 |
|
| 500 |
_aSource: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939. _5DLC |
||
| 650 | 0 | _aChocolate. | |
| 710 | 2 |
_aKatherine Golden Bitting Collection on Gastronomy (Library of Congress) _5DLC |
|
| 999 |
_c8955 _d8955 |
||