000			02112cam a22004937a 4500
999			_c25163 _d25163
001			16000250
005			20171121115345.0
008			091130s2011 at a b 001 0 eng d
010			_a 2009942320
020			_a9781435401211
020			_a1435401212
035			_a(OCoLC)ocn665868578
040			_aMTG _cMTG _dMTG _dS4S _dBTCTA _dYDXCP _dKIU Kampala Campus
042			_alccopycat
050	0	0	_aTX801 _b.M324 2011
082	0	4	_a641.63 _222
100	1		_aMatthews, Brad. _931434
245	1	0	_aProduce : _bidentification, fabrication, utilization / _cby Brad Matthews, Paul Wigsten.
246	1	3	_aProduce identification, fabrication, utilization
246	1	3	_aGuide to produce identification, fabrication, utilization
246	1		_iFrom verso of title page: _aKitchen Pro series guide to produce identification, fabrication, utilization
260			_aAustralia : _aClifton Park, NY : _bDelmar Cengage Learning, _cc2011.
300			_axvii, 366 p. : _bcol. ill. ; _c29 cm.
490	1		_aKitchen Pro series
500			_aAt head of title: The Culinary Institute of America.
504			_aIncludes bibliographical referencesand index.
650		0	_aCooking (Vegetables). _931435
650		0	_aVegetables. _95869
650		0	_aFarm produce. _931436
650		0	_aVegetables _xIdentification. _931437
650		0	_aFarm produce _xIdentification. _931438
650		0	_aFarm produce _xSelection. _931439
650		0	_aFarm produce _xPurchasing. _931440
650		0	_aFarm produce _xVarieties. _931441
700	1		_aWigsten, Paul. _931442
710	2		_aCulinary Institute of America. _931443
830		0	_aKitchen pro series. _931444
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1212/2009942320-d.html
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy1212/2009942320-t.html
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy1303/2009942320-b.html
906			_a7 _bcbc _ccopycat _d3 _encip _f20 _gy-gencatlg
942			_2lcc _cBK