000 -LEADER |
fixed length control field |
00712cam a2200217 a 4500 |
001 - CONTROL NUMBER |
control field |
vtls002396660 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
MY-SjTCS |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20200306154030.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110218s2001 nyu 00 0 eng |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0415936276 |
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
Level of rules in bibliographic description |
201210231526 |
Level of effort used to assign nonsubject heading access points |
izani |
Level of effort used to assign subject headings |
201102181705 |
Level of effort used to assign classification |
VLOAD |
-- |
200407271937 |
-- |
VLOAD |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.013 |
Item number |
FRE |
245 00 - TITLE STATEMENT |
Title |
French food on the table, on the page and in French culture / |
Statement of responsibility, etc. |
edited by Lawrence R. Schehr, Allen S. Weiss |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
New York : |
Name of publisher, distributor, etc. |
Routledge, |
Date of publication, distribution, etc. |
2001. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
vi, 262 p. ; |
Dimensions |
23 cm. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking, French |
9 (RLIN) |
11782 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Gastronomy. |
9 (RLIN) |
14385 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Schehr, Lawrence R. |
9 (RLIN) |
205963 |
740 0# - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE |
Uncontrolled related/analytical title |
Weiss, Allen S., |
-- |
1953- |
920 ## - Programme |
Programme |
SHT : 622093 |
999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
Koha biblionumber |
24310 |
Koha biblioitemnumber |
24310 |