Untitled 1

The complete book of butchering, smoking, curing, and sausage making : (Record no. 23632)

MARC details
000 -LEADER
fixed length control field 03148cam a2200421 a 4500
001 - CONTROL NUMBER
control field ocn437298988
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20180419131012.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100128s2010 mnua 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2010002969
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GBB067476
Source bnb
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number 015566560
Source Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780760337820
Qualifying information (flexibound)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0760337829
Qualifying information (flexibound)
024 3# - OTHER STANDARD IDENTIFIER
Standard number or code 9780760337820
Additional codes following the standard number or code 52499
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000045283371
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 13390745
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)437298988
Canceled/invalid control number (OCoLC)636912539
-- (OCoLC)660635497
037 ## - SOURCE OF ACQUISITION
Stock number 1312923
Source of stock number/acquisition QBI
040 ## - CATALOGING SOURCE
Original cataloging agency DNAL/DLC
Language of cataloging eng
Transcribing agency DLC
Modifying agency QBX
-- BTCTA
-- ORX
-- UKM
-- NZROD
-- VP@
-- YDXCP
-- BDX
-- OSU
-- OCLCO
-- OCLCF
-- OCLCQ
-- KJ6
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TS1960
Item number .H37 2010
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.902
Edition number 22
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Hasheider, Philip,
Dates associated with a name 1951-
9 (RLIN) 38494
245 14 - TITLE STATEMENT
Title The complete book of butchering, smoking, curing, and sausage making :
Remainder of title how to harvest your livestock & wild game /
Statement of responsibility, etc Philip Hasheider.
246 30 - VARYING FORM OF TITLE
Title proper/short title Butchering, smoking, curing, and sausage making
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Minneapolis, MN :
Name of publisher, distributor, etc Voyageur Press,
Date of publication, distribution, etc 2010.
300 ## - PHYSICAL DESCRIPTION
Extent 255 pages :
Other physical details illustrations (some color) ;
Dimensions 24 cm
500 ## - GENERAL NOTE
General note Includes indexes.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Muscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, and goats -- Pork -- Poultry and other fowl -- Venison, moose, elk, and big game -- Rabbits, other small game, and fish -- Meat byproducts and food preservation -- Meat curing and smoking -- Sausages -- Building a butchering business.
520 ## - SUMMARY, ETC.
Summary, etc Here is a must-have book for all hunters and small-scale farmers who plan to process meat of any kind. Everything you need to know about how to dress and preserve meat is right here, from slaughtering to processing to methods of preservation, such as smoking and salting. Detailed step-by-step instructions and illustrations guide you through the entire process, from properly securing the animal to safely and humanely transforming the meat to a family meal. Readers will learn how to butcher everything from wild game, such as venison, to domestic animals, including beef, pork, lamb, poultry, and goats. Different cuts of meat are discussed, as well as instructions on how to make other products, such as sausages. Delicious recipes for a variety of meats are included. With the help of this book, readers will learn how to make the best primal and retail cuts from an animal; how to field dress wild game; why cleanliness and sanitation are of prime importance for home processing; what tools, equipment, and supplies are needed for home butchering; how to safely handle live animals before slaughter; important safety practices to avoid injuries; about the changes meat goes through during processing; why temperature and time are important factors in meat processing; how to properly dispose of unwanted parts; and the details of animal anatomy.--COVER.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Slaughtering and slaughter-houses.
9 (RLIN) 38495
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat
General subdivision Preservation.
9 (RLIN) 38496
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking (Meat)
9 (RLIN) 38497
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat industry.
Source of heading or term sears
9 (RLIN) 38498
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Non-Fiction
948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN)
h (OCLC) HELD BY NZWMT - 298 OTHER HOLDINGS
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total Renewals Full call number Barcode Date last seen Date checked out Cost, replacement price Price effective from Koha item type Public note
  Long Overdue (Lost) Dewey Decimal Classification   Not For Loan Non Fiction Waimate Waimate Event Centre - Long term storage 12/05/2011 ALLB All Books New Zealand 25.00 13 664.902 A00590771 28/03/2023 28/03/2023 25.00 11/05/2011 Non-Fiction Not for loan
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