MARC details
| 000 -LÍDER |
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| fixed length control field |
01227cam a2200349 a 4500 |
| 001 - NÚMERO DE CONTROL |
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| control field |
u291173 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| control field |
SIRSI |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
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| control field |
20160811201424.0 |
| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
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| fixed length control field |
950920s1996 nyua fr 001 0 eng |
| 035 ## - SYSTEM CONTROL NUMBER |
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| -- |
(DLC) 95043662 |
| 010 ## - NÚMERO DE CONTROL DE LA BIBLIOTECA DEL CONGRESO |
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| LC control number |
95043662 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| International Standard Book Number |
0471122378 (alk. paper) |
| 040 ## - FUENTE DE CATALOGACIÓN |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 050 #0 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
|---|
| Classification number |
TX749.5.P67 |
| Item number |
K55 1996 |
| 082 00 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
|---|
| Classification number |
641.6 |
| Edition number |
20 |
| 100 1# - ASIENTO PRINCIPAL--NOMBRE PERSONAL |
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| Personal name |
Kinsella, John, |
| Dates associated with a name |
1939-. |
| 245 10 - MENCIÓN DE TITULO |
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| Title |
Professional charcuterie : |
| Remainder of title |
sausage making, curing, terrines, and patés / |
| Statement of responsibility, etc. |
John Kinsella, David T. Harvey. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
1996. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extent |
xii, 288 p. : |
| Other physical details |
il. ; |
| Dimensions |
26 cm. |
| 500 ## - NOTA GENERAL |
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| General note |
Incluye índice. |
| 596 ## - |
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| -- |
9 |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Cookery (Pork) |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Cookery (Fish) |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Carne de cerdo (Cocina). |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Pescado (Cocina). |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Platillos y recetas sobre carnes rojas |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
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| Personal name |
Harvey, David T. |
| 856 42 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
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| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/bios/wiley042/95043662.html">http://www.loc.gov/catdir/bios/wiley042/95043662.html</a> |
| 856 42 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/description/wiley033/95043662.html">http://www.loc.gov/catdir/description/wiley033/95043662.html</a> |
| 856 4# - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Materials specified |
Table of Contents |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/onix04/95043662.html">http://www.loc.gov/catdir/toc/onix04/95043662.html</a> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
|---|
| Koha item type |
Libro |
