On baking : (Record no. 1151126)

MARC details
000 -LEADER
fixed length control field 02354cam a22003974i 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20221101190638.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 031230s2005 njua b 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2003070744
011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE]
Local cataloguing issues note BIB MATCHES WORLDCAT
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0135336473
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780135336472
035 ## - SYSTEM CONTROL NUMBER
System control number (ATU)b10894652
035 ## - SYSTEM CONTROL NUMBER
System control number (DLC) 2003070744
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)54029339
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
Modifying agency ATU
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX763
Item number .B3233 2005
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.815
Edition number 22
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Labensky, Sarah R.,
Relator term author.
9 (RLIN) 1047577
245 10 - TITLE STATEMENT
Title On baking :
Remainder of title a textbook of baking and pastry fundamentals /
Statement of responsibility, etc. Sarah R. Labensky [and others] ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Upper Saddle River, N.J. :
Name of producer, publisher, distributor, manufacturer Pearson-Prentice Hall,
Date of production, publication, distribution, manufacture, or copyright notice [2005]
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2005
300 ## - PHYSICAL DESCRIPTION
Extent xx, 704 pages :
Other physical details colour illustrations ;
Dimensions 29 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
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (pages 652-654) and index.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information 1.
Title Professionalism --
Miscellaneous information 2.
Title Tools and Equipment for the Bakeshop --
Miscellaneous information 3.
Title Principles of Baking --
Miscellaneous information 4.
Title Bakeshop Ingredients --
Miscellaneous information 5.
Title Mise en Place --
Miscellaneous information 6.
Title Quick Breads --
Miscellaneous information 7.
Title Yeast Breads --
Miscellaneous information 8.
Title Enriched Yeast Doughs --
Miscellaneous information 9.
Title Cookies and Brownies --
Miscellaneous information 10.
Title Pies and Tarts --
Miscellaneous information 11.
Title Pastry Doughs --
Miscellaneous information 12.
Title Laminated Doughs --
Miscellaneous information 13.
Title Syrups, Icings and Sauces --
Miscellaneous information 14.
Title Cakes and Torts --
Miscellaneous information 15.
Title Custards and Creams --
Miscellaneous information 16.
Title Ice Cream and Frozen Deserts --
Miscellaneous information 17.
Title Fruits --
Miscellaneous information 18.
Title Healthful and Special-Needs Baking --
Miscellaneous information 19.
Title Petits Fours --
Miscellaneous information 20.
Title Restaurant Desserts --
Miscellaneous information 21.
Title Chocolate and Decorative Work --
Miscellaneous information Appendix I.
Title Measurements and Conversion Charts --
Miscellaneous information Appendix II.
Title High Altitude Baking --
Miscellaneous information Appendix III.
Title Fresh Fruit Availability Chart --
Miscellaneous information Appendix IV.
Title Professional Organizations.
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 Baking
9 (RLIN) 314388
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b10894652
b 22-08-17
c 27-10-15
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
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z 29-10-15
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
a 641.815 LAB Accompanying part (Disc)
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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
-- nju
-- 0
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 29/10/2015 43.34 i12090323 22 17 641.815 LAB A279571B 02/07/2020 17/03/2020 1 43.34 31/10/2021 Book
        City Campus City Campus City Campus Main Collection 29/10/2015 0.00 i1211294x 8   641.815 LAB Accompanying part (Disc) A279576B 29/10/2015   1 0.00 31/10/2021 Accompanying Material

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