| 000 -LEADER |
|---|
| fixed length control field |
00900cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003206099 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226111436.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2011 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781435481374 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1435481372 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201107261121 |
| Level of effort used to assign nonsubject heading access points |
pushpa |
| Level of effort used to assign subject headings |
201102181707 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201010281054 |
| Level of effort used to assign classification |
siew_eng |
| Level of effort used to assign subject headings |
201010191552 |
| Level of effort used to assign classification |
wilmina |
| -- |
201008031932 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Item number |
COR 2011 |
| 245 03 - TITLE STATEMENT |
|---|
| Title |
Le Cordon Bleu cuisine foundations / |
| Statement of responsibility, etc. |
the chefs of Le Cordon Bleu. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Cuisine foundations |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Clifton Park, N.Y. : |
| Name of publisher, distributor, etc. |
Delmar/Cengage Learning, |
| Date of publication, distribution, etc. |
c2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 530 p. : |
| Other physical details |
ill. (chiefly col.) ; |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Cordon bleu (School : Paris, France) |
| 9 (RLIN) |
37212 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French. |
| 9 (RLIN) |
11782 |
| 710 #2 - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Cordon bleu (School : Paris, France) |
| 9 (RLIN) |
37212 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 148594, 166295 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
81093 |
| Koha biblioitemnumber |
81093 |
