Entrada Nombre personal

Número de registros utilizados en: 1

001 - CONTROL NUMBER

• control field: 34114

003 - CONTROL NUMBER IDENTIFIER

• control field: MX-MeUAM

005 - DATE AND TIME OF LATEST TRANSACTION

• control field: 20240506141622.0

008 - FIXED-LENGTH DATA ELEMENTS

• fixed length control field: 170324n| azannaabn |n aaa c

010 ## - LIBRARY OF CONGRESS CONTROL NUMBER

• LC control number: no2017037551

035 ## - SYSTEM CONTROL NUMBER

• System control number: (OCoLC)oca10745362

040 ## - CATALOGING SOURCE

• Original cataloging agency: MX-MeUAM
• Language of cataloging: spa
• Transcribing agency: MX-MeUAM

100 1# - HEADING--PERSONAL NAME

• Personal name: Fleury, Hervé

372 ## - FIELD OF ACTIVITY

• Field of activity: Cooking schools
• Field of activity: Restaurant management
• Source of term: lcsh

373 ## - ASSOCIATED GROUP

• Associated group: Institut Paul Bocuse

374 ## - OCCUPATION

• Occupation: School administrators
• Occupation: Executives
• Source of term: lcsh

375 ## - GENDER

• Gender: masculino

377 ## - ASSOCIATED LANGUAGE

• Language code: spa

670 ## - SOURCE DATA FOUND

• Source citation: Institut Paul Bocuse gastronomique, 2016:
• Information found: title page (compiled by Hervé Fleury, Executive Vice President of the Institut Paul Bocuse)

670 ## - SOURCE DATA FOUND

• Source citation: Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs, 2016:
• Information found: portada (compilador, Hervé Fleury)