| 000 -LEADER |
|---|
| fixed length control field |
00523n00 a2200217 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
66749 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
Clm |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240920014501.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
Book |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
090427n eng |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.59519 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
641.59519 KOR |
| 245 1N - TITLE STATEMENT |
|---|
| Title |
Korean cuisine |
| Remainder of title |
refresh your senses |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Korea |
| Name of publisher, distributor, etc |
Korea Tourism Organization |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
50 p. |
| Other physical details |
ill., col., pho. |
| Dimensions |
23 cm. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Korean |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food habits |
| Geographic subdivision |
Korea |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| Price |
Derma |
| 940 ## - EQUIVALENCE OR CROSS-REFERENCE--UNIFORM TITLE [OBSOLETE] [CAN/MARC only] |
|---|
| Reading Level |
Adult |
| 942 00 - ADDED ENTRY ELEMENTS (Clms) |
|---|
| Clms issues (borrowed), all copies |
0 |
