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Mastering cheese : (Record no. 132471)

MARC details
000 -LEADER
fixed length control field 01091cam a2200313 a 4500
001 - CONTROL NUMBER
control field vtls003210988
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226114435.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2009 nyua 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780307406484 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0307406482 (hbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201305161129
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201102181320
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201012151157
Level of effort used to assign classification pushpa
-- 201009281529
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.373
Item number MAC 2009
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name McCalman, Max.
245 10 - TITLE STATEMENT
Title Mastering cheese :
Remainder of title lessons for connoisseurship from a maître fromager /
Statement of responsibility, etc. Max McCalman, David Gibbons.
250 ## - EDITION STATEMENT
Edition statement 1st ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Clarkson Potter,
Date of publication, distribution, etc. c2009
300 ## - PHYSICAL DESCRIPTION
Extent 384 p. :
Other physical details ill. (chiefly col.) ;
Dimensions 26 cm.
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Understanding real cheese -- Becoming a connoisseur -- Great artisan cheeses of the world.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Cheese)
9 (RLIN) 46841
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheese.
9 (RLIN) 15341
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheese
General subdivision Varieties.
9 (RLIN) 16833
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheese
General subdivision History.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheesemaking.
9 (RLIN) 18484
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gibbons, David,
Dates associated with a name 1957-
920 ## - Programme
Programme SHT : 152529
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Cost, normal purchase price Total Checkouts Barcode Date last seen Date last checked out Copy number Uniform Resource Identifier Cost, replacement price Koha item type Public note
    Dewey Decimal Classification     Taylor's Library-TU Taylor's Library-TU 23/10/2010 152.90 11 5000107767 05/12/2019 03/07/2016 1 Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 2 152.90 Main Collection SCAFS,70006,03,CL