Catálogo

The professional chef / (Registro nro. 60551)

Detalles MARC
000 -LEADER
fixed length control field 01178cam a2200325 i 4500
001 - CONTROL NUMBER
control field 60551
003 - CONTROL NUMBER IDENTIFIER
control field Mx-PuUPA
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240508132816.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140415s2011 njuao r 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470421352
Qualifying information encuadernado
040 ## - CATALOGING SOURCE
Original cataloging agency Mx-PuUPA
Language of cataloging spa
Transcribing agency Mx-PuUPA
Modifying agency Mx-PuUPA
Description conventions rda
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title eng
110 2# - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
Subordinate unit Baking and Pastry Department
9 (RLIN) 8345
245 14 - TITLE STATEMENT
Title The professional chef /
Statement of responsibility, etc. The Culinary Institute of America
250 ## - EDITION STATEMENT
Edition statement Ninth edition
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Hoboken, New, Jersey :
Name of producer, publisher, distributor, manufacturer John Wiley Sons,
Date of production, publication, distribution, manufacture, or copyright notice ©2011
300 ## - PHYSICAL DESCRIPTION
Extent xix, 1212 páginas :
Other physical details ilustraciones, fotografías ;
Dimensions 28 cm.
336 ## - CONTENT TYPE
Fuente rdacontent
Content type term texto
Content type code txt
336 ## - CONTENT TYPE
Fuente rdacontent
Content type term imagen fija
Content type code sti
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 Cooking / Professional
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cantidad de cocción
Source of heading or term armarc
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cocina
General subdivision Métodos
-- Profesional
Source of heading or term armarc
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cocina
General subdivision Libros de cocina
Source of heading or term armarc
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Libro
Classification part 641.57
Item part P962
Existencias
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type Date last checked out Total Renewals Cost, normal purchase price Cost, replacement price
    Dewey Decimal Classification     General Biblioteca Karol Wojtyla Biblioteca Karol Wojtyla Sala general 03/12/2013 Compra   641.57 P962 2011 91226 05/01/2026 Ej.1 05/04/2016 Reserva permanente        
    Dewey Decimal Classification     General Biblioteca Karol Wojtyla Biblioteca Karol Wojtyla Sala general 03/12/2013 Compra 1 641.57 P962 2011 91225 26/09/2025   05/04/2016 Reserva permanente 19/10/2018      
    Dewey Decimal Classification     General Biblioteca Karol Wojtyla Biblioteca Karol Wojtyla Sala general 03/12/2013 Compra 3 641.57 P962 2011 91227 22/04/2026 Ej.2 05/04/2016 Libro 16/01/2023 1    
    Dewey Decimal Classification     General Biblioteca Karol Wojtyla Biblioteca Karol Wojtyla Sala general 08/05/2024 11 1 641.57 P962 2011 104759 21/04/2026 Ej.3 08/05/2024 Libro 21/04/2026   1656.75 1656.75