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| LEADER |
01121cam a2200289 a 4500 |
| 001 |
c000285517 |
| 003 |
CARM |
| 005 |
20080724120436.0 |
| 008 |
960219s1988 enka 001 0 eng d |
| 019 |
1 |
|
|a 5710541
|z 23951219
|z 24602152
|5 LACONCORD2021
|
| 020 |
|
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|a 3527266844 (cased)
|
| 020 |
|
|
|a 0895736489 (VCH Publishers)
|
| 035 |
|
|
|a (OCoLC)20319540
|5 LACONCORD2021
|
| 040 |
|
|
|a ABN
|b eng
|c VCAV
|
| 082 |
0 |
4 |
|a 664
|2 19
|
| 245 |
0 |
0 |
|a Frying of food :
|b principles, changes, new approaches /
|c edited by G. Varela, A.E. Bender, I.D. Morton.
|
| 260 |
|
|
|a Chichester, England :
|b Ellis Horwood/VCH,
|c 1988.
|
| 300 |
|
|
|a 202 p. :
|b ill.
|
| 440 |
|
0 |
|a Ellis Horwood series in food science and technology,
|x 0930-3332.
|
| 650 |
|
0 |
|a Frying.
|
| 650 |
|
0 |
|a Fryers, Deep fat.
|
| 700 |
1 |
|
|a Varela, G.
|
| 700 |
1 |
|
|a Bender, Arnold E.
|q (Arnold Eric)
|
| 700 |
1 |
|
|a Morton, I. D.
|q (Ian Douglas)
|
| 852 |
8 |
|
|b CARM
|h A1:AQ35F0
|i C11215
|p 0492898
|f BK
|
| 999 |
f |
f |
|i 0e6cec32-5d35-54e6-9451-04f89d8d483e
|s 78d1c7b0-cfa0-551c-866c-dbda5776ecbe
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e C11215
|f A1:AQ35F0
|h Other scheme
|i book
|m 0492898
|