| 000 -LEADER |
|---|
| fixed length control field |
00586nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20120703114420.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110606t xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0600324621 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
PK-SaU |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
21 |
| Classification number |
641.595 |
| Item number |
AUB |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
AU-Yeung, Wilson |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The best of chinese cooking: |
| Remainder of title |
a complete guide to chinese cooking over 350 colour photographs/ |
| Statement of responsibility, etc |
Cecilia Au-Yeung |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
London: |
| Name of publisher, distributor, etc |
Hamlyn Publishing; |
| Date of publication, distribution, etc |
c1985. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
240p. : |
| Other physical details |
pic. ; |
| Dimensions |
30cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index & glossary. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Science. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |