Professional cooking and baking, teacher's guide (Record no. 3388)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00460nam a2200157Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220316s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0026654407 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | Asian Technical Vocational Education Resource Center |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 911 .R39 1981 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ray Mary Frey |
| 245 #0 - TITLE STATEMENT | |
| Title | Professional cooking and baking, teacher's guide |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Lake Forest, IL. |
| Name of publisher, distributor, etc. | Glencoe/Macmillan/McGraw-Hill |
| Date of publication, distribution, etc. | c1981 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 117 p. ; 27 cm. |
| Dimensions | 27 cm |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking -- Teacher'S Guide |
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