MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01177nam a22002538a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
692141 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210719173828.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
120524s2012 vtu 000 0 eng|d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781603582865 (hbk.) : |
| Terms of availability |
£25.00 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
160358286X (hbk.) : |
| Terms of availability |
£25.00 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(StDuBDS)160358286X |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
StDuBDS |
| Transcribing agency |
StDuBDS |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC |
| Source |
eflch |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664'.024 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Katz, Sandor Ellix, |
| Dates associated with a name |
1962- |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The art of fermentation : |
| Remainder of title |
an in-depth exploration of essential concepts and processes from around the world / |
| Statement of responsibility, etc. |
Sandor Ellix Katz ; foreword by Michael Pollan. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
White River Junction, Vt. : |
| Name of publisher, distributor, etc. |
Chelsea Green ; |
| Place of publication, distribution, etc. |
Totnes : |
| Name of publisher, distributor, etc. |
Green [distributor], |
| Date of publication, distribution, etc. |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
528 p. ; |
| Dimensions |
25 cm. |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This is a guide to do-it-yourself home fermentation. Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fermentation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fermented foods. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Technology. |
| Source of heading or term |
eflch |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
Do not suppress from OPAC |