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| LEADER |
00611nam a22001817a 4500 |
| 003 |
OSt |
| 020 |
|
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|a 9780198068495
|
| 082 |
|
|
|a 641.5
|b BAL/QU
|
| 100 |
|
|
|a Bali,Pravinder S
|
| 245 |
|
|
|a Quantity food production operations and Indian cuisine
|
| 260 |
|
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|a New Delhi
|b Oxford University
|c 2011
|
| 300 |
|
|
|a ix, 330 pages;
|
| 650 |
|
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|a volume cookery
|
| 650 |
|
|
|a regional cuisines of India
|
| 650 |
|
|
|a tandoor cooking
|
| 942 |
|
|
|2 ddc
|c BK
|
| 999 |
|
|
|c 134865
|d 134865
|
| 952 |
|
|
|0 0
|1 0
|2 ddc
|4 0
|6 641_500000000000000_BALQU
|7 0
|9 134765
|a KAUCLV
|b KAUCLV
|c GENERAL
|d 2014-06-19
|g 410.00
|o 641.5 BAL/QU
|p 223551
|r 2014-06-19
|w 2014-06-19
|y BK
|