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| LEADER |
00000cam a22000002a 4500 |
| 008 |
040603s1956 ilua 000 0 eng d |
| 035 |
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|a (Sirsi) a379908
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| 040 |
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|a OCLC
|d UV#
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| 050 |
|
4 |
|a TS1970
|b A53 1956
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| 110 |
2 |
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|a American Meat Institute.
|b Committee on Recording.
|
| 245 |
1 |
0 |
|a Beef, veal, and lamb operations /
|c prepared and edited by the Committee on Recording of the American Meat Institute.
|
| 250 |
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|a 4th rev. ed.
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| 260 |
|
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|a Chicago :
|b Institute of Meat Packing, University of Chicago,
|c 1956.
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| 300 |
|
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|a xxvi, 424 p. :
|b il. ;
|c 24 cm.
|
| 650 |
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4 |
|a Industria de la carne
|z Estados Unidos.
|
| 902 |
|
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|a DBUV
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| 596 |
|
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|a 40
|
| 942 |
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|c LIBRO
|
| 999 |
|
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|c 167818
|d 167818
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