Normal view
MARC view
Entry Topical Term
001 - CONTROL NUMBER
- control field: 321466
003 - CONTROL NUMBER IDENTIFIER
- control field: OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
- control field: 20211102104128.0
008 - FIXED-LENGTH DATA ELEMENTS
- fixed length control field: 860211i| anannbab| |a ana |||
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
- LC control number: sh 85092379
035 ## - SYSTEM CONTROL NUMBER
- System control number: (OCoLC)oca02078565
040 ## - CATALOGING SOURCE
- Original cataloging agency: DLC
- Transcribing agency: DLC
- Modifying agency: DLC
- Subject heading/thesaurus conventions: lcsh
053 ## - LC CLASSIFICATION NUMBER
- Classification number element-single number or beginning number of span: TP435.M3
- Explanatory term: Manufacture
053 ## - LC CLASSIFICATION NUMBER
- Classification number element-single number or beginning number of span: TX809.N65
- Explanatory term: Cookery
150 ## - HEADING--TOPICAL TERM
- Topical term or geographic name entry element: Noodles
550 ## - SEE ALSO FROM TRACING--TOPICAL TERM
- Control subfield: g
- Topical term or geographic name entry element: Alimentary paste products
680 ## - PUBLIC GENERAL NOTE
- Explanatory text: Here are entered works on ribbon-shaped doughs made from any type of flour, water, and sometimes eggs. Works on doughs made from wheat flour, water, sometimes eggs, and formed into various shapes are entered under
- Heading or subdivision term: Pasta products.
681 ## - SUBJECT EXAMPLE TRACING NOTE
- Explanatory text: Note under
- Subject heading or subdivision term: Pasta products
907 ## -
- : .a1152019x
- : 23-08-21
- : 29-10-15
- : -
- : -
- : -