Fundamentos del arte culinario : los chefs de Le Cordon Bleu (Registro nro. 201697)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00782cam a2200265 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 201697 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180921 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 0000002011 -us 0000000000esp00 |
| 020 ## - NUMERO DE LIBRO INTERNACIONAL NORMALIZADO | |
| International Standard Book Number | 1-111-53941-3 |
| -- | 13: 978-1-111-53941-2 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| 100 ## - ASIENTO PRINCIPAL -- NOMBRE PERSONAL | |
| Personal name | Bleu, Le Cordon |
| 245 ## - TÍTULO PROPIAMENTE DICHO: SUBTÍTULO | |
| Title | Fundamentos del arte culinario : los chefs de Le Cordon Bleu |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Estados Unidos de América : |
| Name of publisher, distributor, etc. | Delmar Cengage Learning |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extensión | xii, 530 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Incluye bibliografía e índice |
| 650 ## - ASIENTO SECUNDARIO DE MATERIA -- TERMINO TEMÁTICO | |
| Termino Temático Como Elemento de Entrada | Alimentos |
| -- | Cocina |
| -- | Gastronomía |
| -- | Preparación de alimentos |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Libros |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Biblioteca Central. Universidad Central del Este | Biblioteca Central. Universidad Central del Este | 08/17/2018 | R 641.5 B647f 2011 | Libros |