The Japanese: A Cook’s Guide to Japanese Ingredients and how to use them Kitchen (Record no. 27668)

MARC details
000 -LEADER
fixed length control field 00542nam a2200193Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NORSU
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240905064819.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240314s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1-84215-758-2
040 ## - CATALOGING SOURCE
Original cataloging agency NORSU-Dum
Transcribing agency NORSU-Dum
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number R 6415052 K18 2002
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Kazuko, Emi
245 #4 - TITLE STATEMENT
Title The Japanese: A Cook’s Guide to Japanese Ingredients and how to use them Kitchen
Statement of responsibility, etc. by Emi Kazuko
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Anness Publishing
Date of publication, distribution, etc. 2002
500 ## - GENERAL NOTE
General note includes index
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Source of classification or shelving scheme Dewey Decimal Classification
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Inventory number Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     NORSU Dumaguete (Main Campus) NORSU Dumaguete (Main Campus) Reference Section 03/14/2024 36822   R 6415052 K18 2002 NORSU000028510 03/14/2024 03/14/2024 Books

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