| 000 -LEADER |
|---|
| fixed length control field |
01355cam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003064110 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226110704.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
070918s2003 maua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781580174718 (pbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
200709181818 |
| Level of effort used to assign nonsubject heading access points |
pushpa |
| -- |
200709180911 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.66 |
| Item number |
PEE |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Peery, Susan Mahnke. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Home sausage making : |
| Remainder of title |
how-to techniques for making and enjoying 100 sausages at the home / |
| Statement of responsibility, etc. |
Susan Mahnke Perry & Charles G. Reavis |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Mass : |
| Name of publisher, distributor, etc. |
Storey Publishing, |
| Date of publication, distribution, etc. |
2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 283 p. : |
| Other physical details |
ill. ; |
| Dimensions |
23 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part 1: The techniques: 1. The story of sausage - 2. Equipment and ingredients - 3. Making and cooking sausage: the essential techniques -- Part 2: The sausages: 4. Pork sausages - 5. Beef, lamb, and veal sausages - 6. Combination sausages - 7. Game sausages - 8. Poultry sausages - 9. Seafood sausages - 10. Vegetarian sausages -- Part 3: Cooking with sausage: 11. Sausage for breakfast or brunch - 12. Sausage starters - 13. Sausage for lunch or dinner -- Appendixes: Metric equivalents and conversion -- Resources -- Acknowledgments -- Index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Sausages) |
| 9 (RLIN) |
48490 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sausages. |
| 9 (RLIN) |
26057 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reavis, Charles, |
| Dates associated with a name |
1948-II. |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 641974 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
70735 |
| Koha biblioitemnumber |
70735 |
