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\La \\Cuisson-extrusion vocabulaire français-anglais-allemand avec index français-anglais-allemend-italien (Record no. 21710)

MARC details
000 -LEADER
fixed length control field 00908nam a2200289Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160510s9999||||xx |||||||||||||| ||und||
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 2-7380-0630-2
037 ## - SOURCE OF ACQUISITION
Stock number C-236081
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title fre
080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER
Universal Decimal Classification number 664641.52677.021.125.2(038)
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) III 17922
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name BOUROCHE, Annik; LE BARS, Michèle
245 ## - TITLE STATEMENT
Title \La \\Cuisson-extrusion vocabulaire français-anglais-allemand avec index français-anglais-allemend-italien
245 ## - TITLE STATEMENT
Statement of responsibility, etc. Annik Bouroche, Michèle Le Bars
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Paris
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc. Institut National de la Recherche Agronomique
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 1996
300 ## - PHYSICAL DESCRIPTION
Extent 96 p. fig. ; 24 cm
655 ## - INDEX TERM--GENRE/FORM
Genre/form data or focus term dicționar
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element prepararea alimentelor; extrudare; tehnologia produselor alimentare
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Method of acquisition Donație internă
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Accession number 2005/63
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Purchase price 85000 lei
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Institution code [OBSOLETE] 664/B34

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