MARC details
000 -LEADER |
fixed length control field |
01490cam a22003494a 4500 |
001 - CONTROL NUMBER |
control field |
1213364 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
OSt |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20240716161954.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
990324s2000 nyua 001 0 eng |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0471349976 |
Terms of availability |
RM140.50 |
Qualifying information |
(paper : alkaline paper) |
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
Level of effort used to assign subject headings |
20240716161857.0 |
-- |
25 |
-- |
Nur Dalila binti Azhari |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
DLC |
Transcribing agency |
DLC |
Modifying agency |
DLC |
Language of cataloging |
eng |
Description conventions |
rda |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.5/89 |
Edition number |
21 |
090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
641.589 |
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
CUL |
110 2# - MAIN ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Culinary Institute of America, |
Relator term |
author. |
245 14 - TITLE STATEMENT |
Title |
The professional chef's knife kit / |
Statement of responsibility, etc. |
the Culinary Institute of America. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
New York : |
Name of producer, publisher, distributor, manufacturer |
Wiley, |
Date of production, publication, distribution, manufacture, or copyright notice |
2000. |
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Date of production, publication, distribution, manufacture, or copyright notice |
©2000. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
viii, 150 pages : |
Other physical details |
illustrations ; |
Dimensions |
28 cm |
336 ## - CONTENT TYPE |
Source |
rdacontent |
Content type term |
text |
337 ## - MEDIA TYPE |
Source |
rdamedia |
Media type term |
unmediated |
338 ## - CARRIER TYPE |
Source |
rdacarrier |
Carrier type term |
volume |
500 ## - GENERAL NOTE |
General note |
Rev. ed. of: The professional chef's knife / Learning Resources Center of the Culinary Institute of America, 1978. |
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Knives. |
650 20 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cutting. |
710 2# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Culinary Institute of America, |
Subordinate unit |
Learning Resources Center, |
Title of a work |
Professional chef's knife, |
Relator term |
author. |
856 42 - ELECTRONIC LOCATION AND ACCESS |
Materials specified |
Publisher description |
Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/description/wiley033/99024635.html">http://www.loc.gov/catdir/description/wiley033/99024635.html</a> |
856 4# - ELECTRONIC LOCATION AND ACCESS |
Materials specified |
Table of Contents |
Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/onix04/99024635.html">http://www.loc.gov/catdir/toc/onix04/99024635.html</a> |
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
a |
7 |
b |
cbc |
c |
orignew |
d |
1 |
e |
ocip |
f |
19 |
g |
y-gencatlg |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
Dewey Decimal Classification |
Koha item type |
Koleksi Umum (Rak Terbuka) |