| 000 | 01146nam a2200325 a 4500 | ||
|---|---|---|---|
| 005 | 20250930133429.0 | ||
| 008 | 120517s2011 njua b 001 0 eng | ||
| 010 | _a2009-013399 | ||
| 020 | _a9780470197417 (acid-free paper) | ||
| 039 | 9 |
_a201206291204 _bbaiti _c201206132049 _didah _c201205170829 _didah _y05-17-2012 _zidah |
|
| 040 | _aUKM | ||
| 090 | _aTX612.M4K693 | ||
| 090 |
_aTX612.M4 _bK693 |
||
| 100 | 1 |
_aKowalski, John, _d1954- |
|
| 245 | 1 | 4 |
_aThe art of charcuterie / _cThe Culinary Institute of America and John Kowalski. |
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2011. |
||
| 300 |
_a388 p. : _bcol. ill. ; _c27 cm. |
||
| 504 | _aIncludes bibliographical references (p. 332) and indexes. | ||
| 650 | 0 |
_aMeat _xPreservation. |
|
| 650 | 0 |
_aFishery products _xPreservation _959745 |
|
| 650 | 0 | _aCold dishes (Cooking) | |
| 710 | 2 | _aCulinary Institute of America. | |
| 907 |
_a.b15366303 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTX612.M4K693 |
||
| 914 | _avtls003501101 | ||
| 990 | _abaiti | ||
| 991 | _aFakulti Sains Sosial dan Kemanusiaan | ||
| 998 |
_at _b2012-04-05 _cm _da _feng _gnju _y0 _z.b15366303 |
||
| 999 |
_c520336 _d520336 |
||