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|a (OCoLC)ocm05225646
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|a (OCoLC)5225646
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|a Library, U.S. Dept. of Agriculture
|b eng
|c CLE
|d AGL
|d OCL
|d OCLCQ
|d IUL
|d OCLCG
|d SPI
|d KRTAS
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|a A 1.9:391
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0 |
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|a A 1.9:391
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| 100 |
1 |
|
|a Langworthy, C. F.
|q (Charles Ford),
|d 1864-1932.
|0 http://id.loc.gov/authorities/names/n88680886
|1 http://isni.org/isni/0000000029661444.
|
| 245 |
1 |
0 |
|a Economical use of meat in the home /
|c by C.F. Langworthy, and Caroline L. Hunt.
|
| 260 |
|
|
|a Washington, D.C. :
|b U.S. Dept. of Agriculture,
|c 1910.
|
| 300 |
|
|
|a 43 pages ;
|c 23 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent.
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia.
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier.
|
| 490 |
1 |
|
|a Farmers' bulletin / United States Department of Agriculture ;
|v no. 391.
|
| 500 |
|
|
|a Cover title.
|
| 504 |
|
|
|a Includes bibliographical references.
|
| 505 |
0 |
|
|a Value of meat as food -- Proportion of different cuts and their relation to meat prices -- Texture and flavor of meat -- General methods of preparing meat for the table -- Reducing the expense of meat in the diet -- Methods of extending the flavor of meat Utilizing the cheaper cuts of meat in palatable dishes -- Developing and improving the flavor of meat.
|
| 650 |
|
0 |
|a Meat.
|0 http://id.loc.gov/authorities/subjects/sh85082715.
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| 650 |
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0 |
|a Cooking (Meat)
|0 http://id.loc.gov/authorities/subjects/sh85032056.
|
| 650 |
|
7 |
|a Cooking (Meat)
|2 fast
|0 (OCoLC)fst01753151.
|
| 650 |
|
7 |
|a Meat.
|2 fast
|0 (OCoLC)fst01013210.
|
| 700 |
1 |
|
|a Hunt, Caroline Louisa,
|d 1865-1927.
|0 http://id.loc.gov/authorities/names/n80034989
|1 http://isni.org/isni/0000000083895268.
|
| 776 |
0 |
8 |
|i Online version:
|a Langworthy, C.F.
|t Economical use of meat in the home.
|d Washington, D.C. : U.S. Dept. of Agriculture, 1910
|w (OCoLC)755242087.
|
| 830 |
|
0 |
|a Farmers' bulletin (United States. Department of Agriculture) ;
|v no. 391.
|0 http://id.loc.gov/authorities/names/n84735662.
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