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*035  $a(EXLNZ-47BIBSYS_NETWORK)991421046554702201
*035  $a(NO-LaBS)27580893(bibid)
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*1102 $aWine and Food Society$0(NO-TrBIB)14017003$_123291700
*245  $aBirds and their eggs : divided into three parts: the first of which deals with game birds and other wild fowl ; the second with utility poultry, and the third with their eggs, both in the shell and in the dehydrated form
*260  $aLondon$bThe Wine and Food Society$c1944
*300  $aviii, 183 s.
*490  $aA concise encyclopaedia of gastronomy$vSection VI
*653  $amat$aoppskrifter$akokebøker$amatlaging$afugl$avilt$aegg$akylling$_123291800
*7001 $aSimon, André Louis$0(NO-TrBIB)98033922$_60259500
*7102 $aWine and Food Society$0(NO-TrBIB)14017003$_123291700
*7400 $aA concise encyclopedia of gastronomy
*800  $aWine and Food Society$tA concise encyclopaedia of gastronomy$vSection VI$_172949300
*901  $a60
*999  $aoai:nb.bibsys.no:999920174904702202$b2021-11-16T03:23:25Z$z999920174904702202
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