| 000 -LEADER |
|---|
| fixed length control field |
00623nam a22002177a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
AR-BaISA |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190208143348.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
170901s2004 ag ad||| |||| 00| 0 spa d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9782165904 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
AR-BaISA |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
22 |
| Classification number |
641.013 N928 |
| 100 10 - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
549 |
| Personal name |
Nuñez Bravo, Sergio |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Manual básico de técnicas y procedimientos gastronómicos / |
| Statement of responsibility, etc. |
Sergio Nuñez Bravo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Buenos Aires: |
| Name of publisher, distributor, etc. |
CESYT, |
| Date of publication, distribution, etc. |
2004 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
633 p.: |
| Other physical details |
il., graf. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Bibliografía p: 629-633 |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
550 |
| Topical term or geographic name entry element |
Manipulación de alimentos |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
551 |
| Topical term or geographic name entry element |
Culinaria |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Libros |
