|
|
|
|
| LEADER |
00000nam a2200000I 4500 |
| 001 |
mig00004224447 |
| 005 |
19990601104010.3 |
| 008 |
750516|1949||||||| |||| ||eng u |
| 010 |
|
|
|a 49050284
|
| 035 |
|
|
|a (OCoLC)01338552
|
| 035 |
|
|
|a (WaOLN)mts0162604
|
| 035 |
0 |
0 |
|a ocm01338552
|
| 040 |
|
|
|c INT
|d TXM
|
| 049 |
|
|
|a TXMM
|
| 050 |
0 |
|
|a TS1960
|b .J4
|
| 082 |
0 |
|
|a 664.9
|
| 092 |
|
|
|a 664.9
|b J45m
|
| 100 |
1 |
|
|a Jensen, Lloyd Bryan,
|d 1896-
|
| 245 |
1 |
0 |
|a Meat and meat foods;
|b processing and preservation from meat plant to consumer.
|
| 260 |
|
|
|a New York,
|b Ronald Press Co.
|c [1949]
|
| 300 |
|
|
|a iv, 218 p.
|b diagrs.
|c 22 cm.
|
| 490 |
1 |
|
|a Humanizing science series
|
| 504 |
|
|
|a Bibliography: p. 197-212.
|
| 650 |
|
0 |
|a Meat
|x Preservation.
|
| 650 |
|
0 |
|a Cooking (Meat)
|
| 830 |
|
0 |
|a Humanizing science series.
|
| 907 |
|
|
|a 1090910
|b 05-09-11
|c 05-24-10
|
| 998 |
|
|
|a w
|b 05-24-10
|c m
|d a
|e -
|f eng
|g xxu
|h 0
|i 1
|
| 935 |
|
|
|a 184090
|
| 945 |
|
|
|a 664.9
|b J45m
|g 1
|i 33082001795839
|j 0
|l w4
|o -
|p $0.00
|q -
|r -
|s -
|t 0
|u 3
|v 0
|w 0
|x 0
|y .i11231488
|z 05-24-10
|
| 999 |
f |
f |
|i 6adb728d-ab3a-435f-85e4-cb86c5abb7d8
|s 5a043419-0e18-4bf2-bfd0-b54c6e5b1fe0
|t 0
|
| 952 |
f |
f |
|p Circulating
|a Middle Tennessee State University
|b Main
|c James E. Walker Library
|d Main Collection - Walker Library - 4th Floor
|t 0
|e 664.9 J45m
|h Library of Congress classification
|i Book
|m 33082001795839
|n 1
|
