MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01125nam a2200301 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20241113152805.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
231114s1997 nyua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471287172 |
| Terms of availability |
RM279.80 |
| Qualifying information |
hardback |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471287179 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of effort used to assign subject headings |
20241113151532.0 |
| -- |
22 |
| -- |
NUR SALIZAH NG ABDULLAH |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
Perbadanan Perpustakaan Awam Pahang |
| Language of cataloging |
eng |
| Transcribing agency |
Perbadanan Perpustakaan Awam Pahang |
| Modifying agency |
PTSS |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
22 |
| Classification number |
641.57 |
| 090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
641.57 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
COO |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Cooking Essentials for The New Professional Chef / |
| Statement of responsibility, etc. |
The Food and Beverage Institute ; Editor Mary Deirdre Donovan. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
1997 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1997 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x,799 pages : |
| Other physical details |
colour 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 |
Includes index. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cookery. |
| 9 (RLIN) |
6948 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Donovan, Mary Deirdre, |
| Relator term |
editor. |
| 9 (RLIN) |
6951 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
The Food and Beverage Institute, |
| Relator term |
author. |
| 9 (RLIN) |
6954 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://archive.org/details/cookingessential0000unse_i2f2/mode/2up">https://archive.org/details/cookingessential0000unse_i2f2/mode/2up</a> |
| Public note |
Free eBook from the Internet Archive |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book |
