| 000 -LEADER |
|---|
| fixed length control field |
01053cam a22002174a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003027796 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306163421.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2001 gw a b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
3540674667 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181757 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200810221548 |
| Level of effort used to assign classification |
malathy |
| Level of effort used to assign subject headings |
200605241457 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200605160931 |
| Level of effort used to assign classification |
fadilah |
| -- |
200605160926 |
| -- |
fadilah |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
BAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barham, Peter, |
| Dates associated with a name |
1950- |
| 9 (RLIN) |
233072 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The science of cooking / |
| Statement of responsibility, etc. |
Peter Barham. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Berlin, German : |
| Name of publisher, distributor, etc. |
Springer, |
| Date of publication, distribution, etc. |
c2001. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
[vii] 244 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 237-239) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Acknowledgements - 1. Introduction - 2. Sensuous molecules - Molecular gastronomy - 3. Taste and flavour - 4. Heating and eating - physical gastronomy - 5. Cooking methods and utensils - 6. Meat and poultry - 7. Fish - 8. Breads - 9. Sauces - 10. Sponge cakes - 11. Pastry - 12. Souffles - 13. Cooking with chocolate. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| 9 (RLIN) |
233073 |
| 920 ## - Programme |
|---|
| Programme |
TCHT: 641459, 642291, 642292 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
42012 |
| Koha biblioitemnumber |
42012 |
