Detalles MARC
| 000 -LEADER |
|---|
| fixed length control field |
01393cam a2200361 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
55068 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
Mx-PuUPA |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240410104046.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140415s1999 sp o gr 001 0 spa d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
8495939606 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
Mx-PuUPA |
| Language of cataloging |
spa |
| Transcribing agency |
Mx-PuUPA |
| Modifying agency |
Mx-PuUPA |
| Description conventions |
rda |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
spa |
| Language code of original |
fre |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wright, Jeni |
| 9 (RLIN) |
8716 |
| Relator term |
autor |
| 240 13 - UNIFORM TITLE |
|---|
| Uniform title |
Le Cordon Bleu techniques and recipes : fish & shellfish. |
| Language of a work |
Español |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Técnicas culinarias - Le Cordon Bleu : |
| Remainder of title |
pescados y maríscos / |
| Statement of responsibility, etc. |
Jeni Wright y Eric Treuillé ; traducción, Rosa Cano Camarasa |
| 246 38 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Le Cordon Bleu : |
| Remainder of title |
pescados y maríscos |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Primera edición |
| 264 31 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Barcelona : |
| Name of producer, publisher, distributor, manufacturer |
Art blume, |
| Date of production, publication, distribution, manufacture, or copyright notice |
1999 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
48 páginas : |
| Other physical details |
fotografías, tablas; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Fuente |
rdacontent |
| Content type term |
texto |
| Content type code |
txt |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
sin medio |
| Media type code |
n |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volumen |
| Carrier type code |
nc |
| 490 0# - SERIES STATEMENT |
|---|
| Series statement |
Le Cordon Bleu - Guía completa de las técnicas culinarias |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomía |
| General subdivision |
Pescados y mariscos |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomía marina |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Treuillé, Eric, |
| Relator term |
autor |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cano Camarasa, Rosa, |
| Relator term |
traductor |
| 765 18 - ORIGINAL LANGUAGE ENTRY |
|---|
| Main entry heading |
Wright, Jeni |
| Title |
Le Cordon Bleu techniques and recipes : fish & shellfish |
| Place, publisher, and date of publication |
London, England : Cassell, 1998, ©1996 |
| International Standard Book Number |
0304351210 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Libro |
| Classification part |
641.692 |
| Item part |
W946 |