Bound To Stay Bound

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001 2019053325 670262
003IlJaBTS
00520211006152149.0
008200713s2021 mnuo b 001 0 eng
010 a| 2019053325
020 a|9781645275299 (lib. ed.)
020 a|1645275299 (lib. ed.)
020 a|9781645275305 (pbk.)
020 a|1645275302 (pbk.)
040 a|NJQ/DLC
c|IlJaBTS
d|IlJaBTS
050  a|SF271
b|.N395 2021
082 4a|637/.3
2|2020
1001 a|Nelson, Penelope,
d|1994-
245a|From cow to cheese /
c|by Penelope S. Nelson.
260 a|Minneapolis :
b|Bullfrog Books,
c|c2021.
300 a|24 p. :
b|col. ill. ;
c|20 cm
4901 a|Where does it come from?
500 a|Includes glossary and index.
520 a|Learn how cheese is made, from cows producing milk to cheesemakers processing it into cheese, to consumers buying it in a grocery store.
5211 a|004-007.
b|BTSB.
5218 a|360
b|Lexile.
526  a|Accelerated Reader
b|LG
c|0.9
d|0.5
z|510072.
650 7a|Cheese.
2|sears
650 7a|Cheesemaking.
2|sears
650 7a|Dairy products.
2|sears
650 7a|Cows.
2|sears
650 1a|Cheese.
650 1a|Cheesemaking.
650 1a|Dairy products.
650 1a|Cows.
655 1a|Food.
655 1a|Animals.
655 7c|JNF014000
a|NONFICTION / Cooking & Food.
2|bisacs
655 c|JNF003260
a|NONFICTION / Animals / Cows.
2|bisacs
830 a|Where does it come from? (Bullfrog Books


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