The guide to cooking schools, 1998. (Запис № 503985)

МАРК-запис
000 -LEADER
fixed length control field 01491cam a2200361Ia 4500
001 - CONTROL NUMBER
control field guidetocookingsc00shaw
003 - CONTROL NUMBER IDENTIFIER
control field CaSfIA
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210118091435.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 980708s1997 nyua r 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency JQJ
Transcribing agency JQJ
Modifying agency OCL
-- OCLCQ
-- YDXCP
-- CaSfIA
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0945834241 :
Terms of availability $19.95
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780945834243
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)39452122
043 ## - GEOGRAPHIC AREA CODE
Geographic area code n-us---
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX650
Item number .G85 1997
082 #4 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5
245 04 - TITLE STATEMENT
Title The guide to cooking schools, 1998.
Medium [electronic resource]
250 ## - EDITION STATEMENT
Edition statement 10th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New York :
Name of publisher, distributor, etc ShawGuides,
Date of publication, distribution, etc c1997.
300 ## - PHYSICAL DESCRIPTION
Extent 344 p. :
Other physical details ill. ;
Dimensions 21 cm.
500 ## - GENERAL NOTE
General note Includes indexes.
506 ## - RESTRICTIONS ON ACCESS NOTE
Standardized terminology for access restriction Необхідна авторизація на https://archive.org/ (створення облікового запису безкоштовно)
506 ## - RESTRICTIONS ON ACCESS NOTE
Standardized terminology for access restriction Необхідна авторизація на https://openlibrary.org/ (створення облікового запису безкоштовно)
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking schools
Form subdivision Directories.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cookery
General subdivision Study and teaching.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Occupational training
Geographic subdivision United States
Form subdivision Directories.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Vocational education
Geographic subdivision United States
Form subdivision Directories.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element ShawGuides, Inc.
856 41 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://www.archive.org/details/guidetocookingsc00shaw">http://www.archive.org/details/guidetocookingsc00shaw</a>
Public note Free eBook from the Internet Archive
856 42 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://www.openlibrary.org/books/OL24208840M">http://www.openlibrary.org/books/OL24208840M</a>
Public note Additional information and access via Open Library
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type ЕКнига

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