000 -LEADER | |
---|---|
fixed length control field | 00765nam a2200253 a 4500 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9251013985 |
039 ## - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] | |
Level of effort used to assign subject headings | TLC |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Moen, Eli. |
245 10 - TITLE STATEMENT | |
Title | Cured fish : |
Remainder of title | market patterns and prospects / |
Statement of responsibility, etc. | compiled by Eli Moen. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | Rome : |
Name of publisher, distributor, etc. | FAO, |
Date of publication, distribution, etc. | 1983. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | ix, 142 p. ; |
Dimensions | 30 cm. |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes bibliography. |
506 ## - RESTRICTIONS ON ACCESS NOTE | |
Terms governing access | Open access. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical subject | Fishery products. |
710 1# - ADDED ENTRY--CORPORATE NAME | |
Corporate name or jurisdiction name as entry element | Food and Agriculture Organization of the United Nations. |
710 1# - ADDED ENTRY--CORPORATE NAME | |
Corporate name or jurisdiction name as entry element | FAO Fisheries technical paper. |
949 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
a | BMAIN |
c | SH334 |
d | .M63 1983 |
g | 33566 |
5 | N |
961 ## - | |
-- | 1 |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date due | Date last seen | Date last checked out | Price effective from | Koha item type |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Library of Congress Classification | University of Eastern Africa, Baraton | Main Campus Library | 18.06.2019 | 2 | SH 334 .M63 1983 | 33566 | 03.12.2021 | 19.11.2021 | 19.11.2021 | 18.06.2019 | Books |