| 000 -LEADER |
|---|
| fixed length control field |
00928cam a22002657a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
12451515 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20130310173538.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
010518s2001 it ab b i000 0 eng d |
| 010 ## - |
|---|
| -- |
2001381883 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9251031541 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
UG |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
U/N SF5 |
| Item number |
F65 no.113 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ramet, J.-P. |
| 9 (RLIN) |
64500 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The technology of making cheese from camel milk (Camelus dromedarius) / |
| Statement of responsibility, etc |
by J.-P. Ramet.- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Rome : |
| Name of publisher, distributor, etc |
FAO, |
| Date of publication, distribution, etc |
2001. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 62 p. : |
| Other physical details |
ill., map ; |
| Dimensions |
30 cm. |
| 440 #0 - |
|---|
| -- |
FAO animal production and health paper, |
| -- |
0254-6019 ; |
| -- |
113 |
| -- |
64501 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (p. 33-36). |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Camel cheese. |
| 9 (RLIN) |
64502 |
| 906 ## - |
|---|
| -- |
7 |
| -- |
cbc |
| -- |
copycat |
| -- |
3 |
| -- |
ncip |
| -- |
20 |
| -- |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| 955 ## - |
|---|
| -- |
oe08 06-25-01 to ASCD |
| -- |
jb00 2001-07-17 bk rec'd |
| -- |
jb14 2001-09-27 |
| -- |
jb10 2001-10-12 to CPSO for authority work |