A handbook of food processing in classical Rome (Record no. 110499)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01520nam a2200385 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | ebr10234995 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CaPaEBR |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m u |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cn||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 060817s2006 ne a sbf 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| Canceled/invalid LC control number | 2006050607 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9789004152366 (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9004152369 (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9789047410164 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | CaPaEBR |
| Transcribing agency | CaPaEBR |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)646753855 |
| 043 ## - GEOGRAPHIC AREA CODE | |
| Geographic area code | aw----- |
| -- | e------ |
| -- | ff----- |
| 050 14 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX601 |
| Item number | .T47 2006eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TX |
| Source | lcco |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.00937 |
| Edition number | 22 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) | |
| -- | 110499 |
| -- | 87758 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Thurmond, David L. |
| 245 12 - TITLE STATEMENT | |
| Title | A handbook of food processing in classical Rome |
| Medium | [electronic resource] : |
| Remainder of title | for her bounty no winter / |
| Statement of responsibility, etc | by David L. Thurmond. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Leiden ; |
| -- | Boston : |
| Name of publisher, distributor, etc | Brill, |
| Date of publication, distribution, etc | 2006. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 294 p. : |
| Other physical details | ill. ; |
| Dimensions | 25 cm. |
| 490 1# - SERIES STATEMENT | |
| Series statement | Technology and change in history, |
| International Standard Serial Number | 1385-920X ; |
| Volume number/sequential designation | v. 9 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references (p. [277]-286) and index. |
| 533 ## - REPRODUCTION NOTE | |
| Type of reproduction | Electronic reproduction. |
| Place of reproduction | Palo Alto, Calif. : |
| Agency responsible for reproduction | ebrary, |
| Date of reproduction | 2009. |
| Note about reproduction | Available via World Wide Web. |
| -- | Access may be limited to ebrary affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Preservation |
| Geographic subdivision | Rome. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food supply |
| Geographic subdivision | Rome. |
| 655 #7 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| Source of term | local |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | ebrary, Inc. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Technology and change in history |
| -- | 1385-920X ; |
| Volume number/sequential designation | v. 9. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://site.ebrary.com/lib/strathmore/Doc?id=10234995">http://site.ebrary.com/lib/strathmore/Doc?id=10234995</a> |
| Public note | An electronic book accessible through the World Wide Web; click to view |
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