| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:713559353:996 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:713559353:996?format=raw |
LEADER: 00996nam a2200301 a 4500
001 012832092-3
005 20110816092732.0
008 031215s2003 enkab 001 0 eng
015 $aGBA3-Z2964
020 $a1842021834
020 $a9781842021835
035 0 $aocm51481689
040 $aUKM$cUKM$dOCLCQ$dDEBBG$dSLR
041 1 $aeng$hfre
082 04 $a641.373$221
100 1 $aBaboin-Jaubert, Alix.
245 10 $aHandbook of cheese /$c[Alix Baboin-Jaubert ; with the collaboration of Alexandra Bentz ... [et al.]]
260 $aLondon :$bHachette Illustrated,$cc2003.
300 $a213 p. :$bill. (chiefly col.), col. maps ;$c23 cm.
500 $aIncludes indexes.
520 $aDescribes cheesemaking, and the history, production and special features of French and other European cheeses.
546 $aTranslated from the French.
650 0 $aCheese.
650 0 $aCheesemaking.
700 1 $aBaboin-Jaubert, Alix.
700 1 $aBentz, Alexandra.
988 $a20110720
906 $0OCLC