| 000 -LEADER |
|---|
| fixed length control field |
00753nam a22002177a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210622021216.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210622b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780241302149 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
|
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 819.A1 |
| Item number |
F246s 2018 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrimond, Stuart |
| 9 (RLIN) |
2917 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The science of spice: |
| Remainder of title |
understand flavour and revolutionizing our cooking/ |
| Statement of responsibility, etc. |
Stuart Farrimond.- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London: |
| Name of publisher, distributor, etc. |
Dorling Kindersley |
| Date of publication, distribution, etc. |
c2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
224 p.: |
| Other physical details |
col.ill.; |
| Dimensions |
27 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Cooking (Spices) |
| Topical term or geographic name entry element |
Handbooks, manuals, etc. |
| 9 (RLIN) |
112 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Spices |
| Topical term or geographic name entry element |
Composition |
| 9 (RLIN) |
4923 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
Spices |
| Topical term or geographic name entry element |
Analysis |
| 9 (RLIN) |
4924 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
