MARC details
| 000 -LÍDER |
|---|
| fixed length control field |
01059cam a22003134a 4500 |
| 001 - NÚMERO DE CONTROL |
|---|
| control field |
u291128 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
|---|
| control field |
SIRSI |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
|---|
| control field |
20160811201420.0 |
| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
|---|
| fixed length control field |
990324s2000 nyua fr 001 0 eng |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| -- |
(DLC) 99024635 |
| 010 ## - NÚMERO DE CONTROL DE LA BIBLIOTECA DEL CONGRESO |
|---|
| LC control number |
99024635 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
|---|
| International Standard Book Number |
0471349976 (paper : alk. paper) |
| 040 ## - FUENTE DE CATALOGACIÓN |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 #0 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
|---|
| Classification number |
TX657.K54 |
| Item number |
C85 2000 |
| 082 00 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
|---|
| Classification number |
641.5/89 |
| Edition number |
21 |
| 110 2# - ASIENTO PRINCIPAL--NOMBRE CORPORATIVO |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 245 14 - MENCIÓN DE TITULO |
|---|
| Title |
The professional chef's knife kit / |
| Statement of responsibility, etc. |
the Culinary Institute of America. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
2000. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extent |
viii, 150 p. : |
| Other physical details |
il. ; |
| Dimensions |
28 cm. |
| 596 ## - |
|---|
| -- |
9 |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Knives. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Cutting. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Cuchillos |
| Form subdivision |
Coleccionistas y colecciones. |
| 710 2# - ASIENTO SECUNDARIO - NOMBRE CORPORATIVO |
|---|
| 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. |
| 856 42 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| 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# - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| 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> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
|---|
| Koha item type |
Libro |
