| 000 | 00952cam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | agr26001106 | ||
| 003 | DLC | ||
| 005 | 20260227110946.0 | ||
| 008 | 891101s1920 fr abe 000 0 fre c | ||
| 010 | _aagr26001106 | ||
| 040 |
_aDNAL _cDLC _dDLC |
||
| 043 | _as------ | ||
| 050 | 0 | 0 |
_aTS1962 _b.P54 1920 |
| 070 | 0 | _a40P612 | |
| 082 | 0 | 0 |
_a664/.9028 _220 |
| 100 | 1 | _aPiettre, Maurice. | |
| 245 | 1 | 2 |
_aL'industrialisation de l'élevage et la fabrication des conserves de viandes / _cpar Maurice Piettre. |
| 260 |
_aParis : _bJ.-B. Baillière et fils, _c1920. |
||
| 300 |
_a391 p. : _bill., 1 map, plans ; _c21 cm. |
||
| 510 | 4 |
_aBitting, K.G. Gastronomic bib., _cp. 371 |
|
| 500 |
_aSource: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939. _5DLC |
||
| 650 | 0 |
_aMeat _xPreservation |
|
| 650 | 0 |
_aLivestock _zSouth America. |
|
| 710 | 2 |
_aKatherine Golden Bitting Collection on Gastronomy (Library of Congress) _5DLC |
|
| 999 |
_c9032 _d9032 |
||