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035   $a(CKB)5470000002416940
035   $a(OCoLC)768855674
035   $a(EXLCZ)995470000002416940
100   $a20111220d2011      ma             v
101 0 $aspa
135   $aurcna|||a||||
181   $ctdi$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aLet's talk about ham en Espagno?l$b[electronic resource]
210  1$a[Washington, D.C.?] :$c[U.S. Dept. of Agriculture, Food Safety and Inspection Service],$d[2011]
215   $a1 streaming video file (2 min., 26 sec.) $cdigital, WMV file (1595 Kbps), sound, color
300   $aTitle from USDA Food Safety and Inspection Service Video News Releases home page (viewed Dec. 20, 2011).
300   $a"Apr 2011"--Videos home page.
300   $aOpen-captioned.
330   $aProvides instruction on handling and cooking fully-cooked and fresh, raw ham. Covers safe storage and thawing temperatures and times, including for leftovers, and handwashing and cleaning techniques.
517 1 $aHablemos de co?mo manejar y preparar adecuadamente un jamo?n
606   $aCooking (Ham)$xSafety measures
606   $aHoliday cooking$xSafety measures
606   $aFood handling$xSafety measures
606   $aFood contamination$xPrevention
606   $aFoodborne diseases$xPrevention
608   $aEducational films.$2lcgft
615  0$aCooking (Ham)$xSafety measures.
615  0$aHoliday cooking$xSafety measures.
615  0$aFood handling$xSafety measures.
615  0$aFood contamination$xPrevention.
615  0$aFoodborne diseases$xPrevention.
701   $aAlonso$b Maribel$01392605
712 02$aUnited States.$bFood Safety and Inspection Service.
801  0$bGPO
801  1$bGPO
906   $aBOOK
912   $a9910701212103321
996   $aLet's talk about ham en Espagno?l$93506511
997   $aUNINA