MARC details
| 000 -LÍDER |
|---|
| fixed length control field |
01164cam a22003494a 4500 |
| 001 - NÚMERO DE CONTROL |
|---|
| control field |
u296615 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
|---|
| control field |
SIRSI |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
|---|
| control field |
20160811203725.0 |
| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
|---|
| fixed length control field |
020813s2004 nyua b 001 0 eng |
| 010 ## - NÚMERO DE CONTROL DE LA BIBLIOTECA DEL CONGRESO |
|---|
| LC control number |
2002070202 |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
|---|
| International Standard Book Number |
0471443824 (cloth : acid-free 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 |
TX763 |
| Item number |
.B34 2004 |
| 082 00 - NÚMERO DE CLASIFICACIÓN DECIMAL DEWEY |
|---|
| Classification number |
641.8/15 |
| Edition number |
21 |
| 245 10 - MENCIÓN DE TITULO |
|---|
| Title |
Baking and pastry : |
| Remainder of title |
mastering the art and craft / |
| Statement of responsibility, etc. |
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. |
c2004. |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extent |
ix, 870 p. : |
| Other physical details |
il. ; |
| Dimensions |
29 cm. |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
|---|
| Bibliography, etc |
Incluye referencias bibluográficas e índice. |
| 596 ## - |
|---|
| -- |
9 |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Baking. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Pastry. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Desserts. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Cocimiento. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Repostería. |
| 650 #4 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
|---|
| Topical term or geographic name as entry element |
Postre. |
| 710 2# - ASIENTO SECUNDARIO - NOMBRE CORPORATIVO |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 856 42 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/bios/wiley047/2002070202.html">http://www.loc.gov/catdir/bios/wiley047/2002070202.html</a> |
| 856 42 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/description/wiley041/2002070202.html">http://www.loc.gov/catdir/description/wiley041/2002070202.html</a> |
| 856 41 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Materials specified |
Table of contents |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/wiley032/2002070202.html">http://www.loc.gov/catdir/toc/wiley032/2002070202.html</a> |
| 942 ## - TIPO DE MATERIAL (KOHA) |
|---|
| Koha item type |
Libro |
