| 000 -LEADER |
|---|
| fixed length control field |
01148cam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003157978 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226111912.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2010 njua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470189573 (hbk.) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
15496433 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181715 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201008111217 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201008111159 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201006241233 |
| Level of effort used to assign classification |
shuhada |
| -- |
201006241233 |
| -- |
shuhada |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.853 |
| Item number |
GRE 2010 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Greweling, Peter P. |
| 9 (RLIN) |
38783 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Chocolates and confections at home with the Culinary Institute of America / |
| Statement of responsibility, etc. |
Peter P. Greweling. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
2010. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
298 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
26 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Toffees, brittles, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors -- Resources. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chocolate candy. |
| 9 (RLIN) |
25748 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Confectionery. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
11939 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 146056 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
87295 |
| Koha biblioitemnumber |
87295 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
4600:20180211 |
