Classic Cajun : (Record no. 1100943)

MARC details
000 -LEADER
fixed length control field 01146cam a2200313 i 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20211103050031.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 980101s1998 enka 001 | eng d
011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE]
Local cataloguing issues note BIB MATCHES WORLDCAT
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1840380055
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781840380057
035 ## - SYSTEM CONTROL NUMBER
System control number (ATU)b10021760
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)60134389
040 ## - CATALOGING SOURCE
Original cataloging agency NZBN
Language of cataloging eng
Description conventions rda
Modifying agency AP
-- FMlbTMQ
-- ATU
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.59763
245 00 - TITLE STATEMENT
Title Classic Cajun :
Remainder of title hot and spicy Louisiana cooking /
Statement of responsibility, etc. foreword by Ruby Le Bois.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture London :
Name of producer, publisher, distributor, manufacturer Hermes House,
Date of production, publication, distribution, manufacture, or copyright notice 1998.
300 ## - PHYSICAL DESCRIPTION
Extent 64 pages :
Other physical details colour illustrations ;
Dimensions 24 x 26 cm
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Carrier type code nc
Source rdacarrier
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Machine converted from AACR2 source record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking, Cajun
9 (RLIN) 327169
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking, American
General subdivision Louisiana style
9 (RLIN) 316045
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
Geographic subdivision Louisiana
-- New Orleans
9 (RLIN) 370949
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b10021760
b 11-07-17
c 27-10-15
998 ## - LOCAL CONTROL INFORMATION (RLIN)
-- (2)b
-- (2)c
Operator's initials, OID (RLIN) 06-04-16
Cataloger's initials, CIN (RLIN) m
First date, FD (RLIN) a
-- eng
-- enk
-- 0
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
a 641.59763 CLA
g 1
i A220389B
j 0
l cmain
o -
p $8.89
q -
r -
s -
t 0
u 13
v 0
w 0
x 1
y .i10081975
z 28-10-15
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Inventory number Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Copy number Cost, replacement price Price effective from Koha item type
        City Campus City Campus City Campus Main Collection 28/10/2015 8.89 i10081975 13   641.59763 CLA A220389B 17/03/2016 02/03/2016 1 8.89 30/10/2021 Book

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