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*035  $a(NO-LaBS)27580901(bibid)
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*1102 $aWine and Food Society$0(NO-TrBIB)14017003$_123291700
*245  $aMeat : divided into two parts: the first part of which deals with butcher's meat and the second with mammals, other than the ox, the sheep and the pig
*260  $aLondon$bThe Wine and Food Society$c1945
*300  $axv, 167 s.$btab.
*490  $aA concise encyclopaedia of gastronomy$vSection VII
*653  $amat$aoppskrifter$akokebøker$amatlaging$akjøtt$_123292800
*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$vSection VII$_172949300
*901  $a60
*999  $aoai:nb.bibsys.no:999920174904502202$b2021-11-16T03:23:25Z$z999920174904502202
^