Normal view
MARC view
Entry Topical Term
001 - CONTROL NUMBER
- control field: 329131
003 - CONTROL NUMBER IDENTIFIER
- control field: OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
- control field: 20211102150657.0
008 - FIXED-LENGTH DATA ELEMENTS
- fixed length control field: 010207i| anannbabn |a ana
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
- LC control number: sh2001005001
035 ## - SYSTEM CONTROL NUMBER
- System control number: (OCoLC)oca05456261
040 ## - CATALOGING SOURCE
- Original cataloging agency: DLC
- Language of cataloging: eng
- Transcribing agency: DLC
- Modifying agency: DLC
- Subject heading/thesaurus conventions: lcsh
053 #0 - LC CLASSIFICATION NUMBER
- Classification number element-single number or beginning number of span: TX748.C38
150 ## - HEADING--TOPICAL TERM
- Topical term or geographic name entry element: Cooking (Caviar)
450 ## - SEE FROM TRACING--TOPICAL TERM
- Topical term or geographic name entry element: Caviar
- General subdivision: Use in cooking
450 ## - SEE FROM TRACING--TOPICAL TERM
- Control subfield: nne
- Topical term or geographic name entry element: Cookery (Caviar)
450 ## - SEE FROM TRACING--TOPICAL TERM
- Topical term or geographic name entry element: Cooking with caviar
550 ## - SEE ALSO FROM TRACING--TOPICAL TERM
- Control subfield: g
- Topical term or geographic name entry element: Cooking (Fish)
670 ## - SOURCE DATA FOUND
- Source citation: Work cat.: 2001028035: Alford, K. Caviar, truffles, and foie gras, 2001.
907 ## -
- : .a11611327
- : 23-08-21
- : 29-10-15
- : -
- : -
- : -