| 000 -LEADER |
|---|
| fixed length control field |
01096nam a22002891i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
016026426 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
Uk |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210709154643.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
|---|
| fixed length control field |
a|||||o|||| 00| 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
cr cn ---uuuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
120131s2012 nju 000 0 eng|d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118920688 |
| Qualifying information |
e-book |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
StDuBDS |
| Language of cataloging |
eng |
| Transcribing agency |
StDuBDS |
| Modifying agency |
Uk |
| -- |
TUL |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Edition number |
23 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Study guide to accompany Garde manger : |
| Remainder of title |
the art and craft of the cold kitchen / |
| Statement of responsibility, etc. |
The Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fourth edition. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey. : |
| Name of producer, publisher, distributor, manufacturer |
Wiley ; |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2012] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cold dishes (Cooking) |
| 9 (RLIN) |
14049 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
204551 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 9 (RLIN) |
11939 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| International Standard Book Number |
9781118173633 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
https://ezproxy.taylors.edu.my/login?url=https://resolver-vitalsource-com.ezproxy.taylors.edu.my/9781118920688 |
| Public note |
An electronic book accessible through the World Wide Web; click to view |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
186153 |
| Koha biblioitemnumber |
186153 |
