Japanese cuisine; (Record no. 238118)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01013nam a2200325I 4500 |
| 001 - CONTROL NUMBER | |
| control field | japanesecuisinec00keys |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CaSfIA |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140120101314.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr|||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 730301s1966 xx 000 0 eng c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 66013531 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | |
| Transcribing agency | WSU |
| Modifying agency | UKM |
| -- | CaSfIA |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GB67-2521 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)567509 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX724.5.J3 |
| Item number | K4 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5952 |
| Edition number | 18 |
| 029 1# - (OCLC) | |
| OCLC library identifier | UKM |
| System control number | b6702521 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 2979637 |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000001501318 |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000027879341 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Keys, John D. |
| 245 10 - TITLE STATEMENT | |
| Title | Japanese cuisine; |
| Medium | [electronic resource] |
| Remainder of title | a culinary tour. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | [1st ed.] |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Tokyo, Rutland, Vt., |
| Name of publisher, distributor, etc | C.E. Tuttle Co. |
| Date of publication, distribution, etc | [1966] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 155 p. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cookery, Japanese. |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://www.archive.org/details/japanesecuisinec00keys">http://www.archive.org/details/japanesecuisinec00keys</a> |
| Public note | Free eBook from the Internet Archive |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://www.openlibrary.org/books/OL5984065M">http://www.openlibrary.org/books/OL5984065M</a> |
| Public note | Additional information and access via Open Library |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
No items available.
