| 000 -LEADER |
|---|
| fixed length control field |
00713nam a2200205 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003021576 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221026153436.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1995 fr 000 0 fre d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
2857080433 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181615 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| -- |
200503311603 |
| -- |
pushpa |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Item number |
MAI |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Maincent, Michel |
| 9 (RLIN) |
219902 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Technologie culinaire : |
| Remainder of title |
personnel, equipments, materiel, produits, hygiene et securite / |
| Statement of responsibility, etc. |
by Michel Maincent |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Paris : |
| Name of publisher, distributor, etc. |
Editions BPI, |
| Date of publication, distribution, etc. |
1995. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
496 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
30 cm. |
| 440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Collection Enseignement - Formation Hotellerie - Restauration |
| 9 (RLIN) |
219903 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French |
| 9 (RLIN) |
11782 |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 640819 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
35155 |
| Koha biblioitemnumber |
35155 |
