| 000 -LEADER |
|---|
| fixed length control field |
00565nam a22001817a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190305170204.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190305b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781680948837 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
OC |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
Circ. 641 C734 2018 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Commercial cooking : |
| Remainder of title |
advanced / |
| Statement of responsibility, etc. |
3G E-Learning |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
3G E-Learning, |
| Date of publication, distribution, etc. |
c2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 426 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
29 cm. |
| Accompanying material |
+ DVD |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index and bibliographical references. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
1095 |
| Topical term or geographic name entry element |
Cookery |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books - Circulation |
