| 000 -LEADER |
|---|
| fixed length control field |
00377nam a2200109Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
171204s9999 xx 000 0 und d |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking: |
| 245 ## - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
Philip Hasheider |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2016 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Culinary Arts & Sciences with Lab |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://down.ebook777.com/051/9780760349960.pdf |