000 -LEADER |
fixed length control field |
00973ngm a2200253 a 4500 |
001 - CONTROL NUMBER |
control field |
vtls003145511 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
MY-SjTCS |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20200226105316.0 |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
fixed length control field |
vd cvairz |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110218s2007 nyu63 s00 vleng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
1583153357 |
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
Level of rules in bibliographic description |
201102181543 |
Level of effort used to assign nonsubject heading access points |
VLOAD |
Level of effort used to assign subject headings |
200912241123 |
Level of effort used to assign classification |
siew_eng |
Level of effort used to assign subject headings |
200912101649 |
Level of effort used to assign classification |
kevin |
Level of effort used to assign subject headings |
200912081413 |
Level of effort used to assign classification |
kevin |
-- |
200908171418 |
-- |
malathy |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.815 |
Item number |
BAS |
245 04 - TITLE STATEMENT |
Title |
The basic steps of baking bread / laminating dough |
Medium |
[videorecording] / |
Statement of responsibility, etc. |
Food and Beverage Institute. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
Hyde Park, N.Y. : |
Name of publisher, distributor, etc. |
The Culinary Institute of America, |
Date of publication, distribution, etc. |
c2007. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
1 videodisc (63 min.) : |
Other physical details |
sd., col. ; |
Dimensions |
4 3/4 in. |
490 1# - SERIES STATEMENT |
Series statement |
Prochef training materials |
538 ## - SYSTEM DETAILS NOTE |
System details note |
DVD format |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking (Bread) |
9 (RLIN) |
17052 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Pastry. |
9 (RLIN) |
14124 |
710 2# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
9 (RLIN) |
11939 |
710 2# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Food and Beverage Institute (Culinary Institute of America) |
9 (RLIN) |
14051 |
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
Uniform title |
ProChef training materials |
9 (RLIN) |
97582 |
999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
Koha biblionumber |
51017 |
Koha biblioitemnumber |
51017 |