| 000 | 00875cam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | 13172377 | ||
| 003 | OSt | ||
| 005 | 20240629020019.0 | ||
| 008 | 030422s2004 njua b 001 0 eng | ||
| 020 | _a0131100017 | ||
| 020 | _a9780131100015 | ||
| 040 |
_aDLC _cDLC _dDLC |
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| 082 | 0 | 0 | _a641.3 BEN |
| 100 | 1 |
_aBennion, Marion, _d1925- |
|
| 245 | 1 | 0 |
_aIntroductory foods / _cby Marion Bennion, Barbara Scheule. |
| 250 | _a12th ed. | ||
| 260 |
_aUpper Saddle River, N.J. : _bPearson/Prentice Hall, _c2004. |
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| 300 |
_axvi, 878 p. : _bill. (some col.) ; _c29 cm. |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aFood. | |
| 650 | 0 | _aCooking. | |
| 700 | 1 | _aScheule, Barbara. | |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip043/2003009369.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cBK _05 |
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| 999 |
_c33122 _d33122 |
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