Die modernen Schmelzkäseverfahren; (Record no. 6991)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00670cam a22002051 4500 |
| 001 - CONTROL NUMBER | |
| control field | af 50000228 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260227110920.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 800619s1940 sz a 000 0 ger c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | af 50000228 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)6440771 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | Iowa. State Coll. Libr. |
| Transcribing agency | TxCM |
| Modifying agency | DLC |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | premarc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | SF271 |
| Item number | .E56 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Egger, Kurt, |
| Titles and words associated with a name | Ing-Chemiker. |
| 245 14 - TITLE STATEMENT | |
| Title | Die modernen Schmelzkäseverfahren; |
| Remainder of title | chemische und technische Grundlagen, |
| Statement of responsibility, etc. | bewährte Zusatzlösungen und Rezepturen aus der Praxis. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bern, |
| Name of publisher, distributor, etc. | K.J. Wyss Erben, |
| Date of publication, distribution, etc. | 1940. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 81 p. (p. 80-81 advertisements) |
| Other physical details | illus. |
| Dimensions | 21 cm. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese. |
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