| 000 -LEADER |
|---|
| fixed length control field |
01243cam a2200229 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
AR-BaISA |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190208161556.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080318s2016 sp a | |||| 000 0 spa d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
AR-BaISA |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
22 |
| Classification number |
641.5 M173 |
| 100 10 - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
McGee, Harold |
| 9 (RLIN) |
560 |
| 245 13 - TITLE STATEMENT |
|---|
| Title |
La cocina y los alimentos |
| Medium |
[Texto impreso]: |
| Remainder of title |
enciclopedia de la ciencia y la cultura de la comida / |
| Statement of responsibility, etc. |
Harold McGee |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
9ª ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Barcelona: |
| Name of publisher, distributor, etc. |
Debate, |
| Date of publication, distribution, etc. |
2016 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XIV, 941 p.: |
| Other physical details |
il.; |
| Dimensions |
24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Bibliografía: p. 869-884 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
Leche y productos lácteos -- |
| -- |
Huevos -- |
| -- |
Carne -- |
| -- |
Pescado y marisco -- |
| -- |
Plantas comestibles: introducción a las frutas y verduras, hierbas y especias -- |
| -- |
Repaso de las hortalizas comunes -- |
| -- |
Plantas para dar sabor: hierbas y especias, té y café -- |
| -- |
Semillas: granos, legumbres y frutos secos -- |
| -- |
Masas y batidos de cereales: panes, bizcochos, cakes, pastas y masas pasteleras -- |
| -- |
Salsas -- |
| -- |
Azúcares, chocolate y confitería -- |
| -- |
Vino, cerveza y alcoholes destilados -- |
| -- |
Métodos de cocina y materiales de los utensilios -- |
| -- |
Las cuatro moléculas alimenticias básicas |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Alimentos |
| 9 (RLIN) |
36 |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cocina |
| General subdivision |
técnica |
| 9 (RLIN) |
561 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Libros |
