| 000 |
|
01034nam0 2200301 450 |
| 001 |
|
1000269281 |
| 005 |
|
20231028164915.0 |
| 010 |
__ |
■a978-7-5680-7447-6■dCNY79.80 |
| 100 |
__ |
■a20211231d2021 em y0chiy50 ea |
| 101 |
1_ |
■achi■cjpn |
| 102 |
__ |
■aCN■b420000 |
| 105 |
__ |
■aa z 000yy |
| 106 |
__ |
■ar |
| 200 |
1_ |
■a肉料理■d= The basic of meat■f(日) EI出版社编著编辑部编著■g周莉荀译■zeng■Arou+...... |
| 210 |
__ |
■a武汉■c华中科技大学出版社■d2021.11 |
| 215 |
__ |
■a191页■c彩图■d21cm |
| 225 |
2_ |
■a有书至美■Ayou shu zhi mei |
| 300 |
__ |
■a饮食手账 |
| 306 |
__ |
■a由日本EI出版社授权出版 |
| 330 |
__ |
■a本书主要介绍了牛肉、猪肉、鸡肉这三种肉类的料理方法。共分为牛肉篇 ; 猪肉篇 ; 鸡肉篇 ; 酱料与盐、胡椒篇 ; +...... |
| 410 |
_0 |
■12001 ■a有书至美 |
| 510 |
1_ |
■aBasic of meat■zeng |
| 606 |
0_ |
■a肉类■x菜谱■Arou lei |
| 690 |
__ |
■aTS972.125■v5 |
| 702 |
_0 |
■a周莉荀■4译■Azhou li xun |
| 711 |
02 |
■aEI出版社编辑部■4编著■AEI chu ban she bian ji bu |
| 801 |
|
■aCN■bGSXY■c20231028 |
| 905 |
|
■aGSXY■fTS972.125/E212■g1657695■g1657696■g1657697■g1657698 |
(共0票)
评价
