Die feldfrüchte Indiens in ihrer geographischen Verbreitung, (Record no. 8391)

MARC details
000 -LEADER
fixed length control field 00912cam a22002411 4500
001 - CONTROL NUMBER
control field agr15001053
003 - CONTROL NUMBER IDENTIFIER
control field DLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260227110937.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 790108s1914 gw b b 000 0 ger
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number agr15001053
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)4531844
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency UU
Modifying agency OCoLC
-- DLC
042 ## - AUTHENTICATION CODE
Authentication code premarc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number S471.I3
Item number E5
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Engelbrecht, Thiess Hinrich,
Dates associated with a name 1853-1934.
245 14 - TITLE STATEMENT
Title Die feldfrüchte Indiens in ihrer geographischen Verbreitung,
Statement of responsibility, etc. von dr. Th. H. Engelbrecht ...
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hamburg,
Name of publisher, distributor, etc. L. Friederichsen,
Date of publication, distribution, etc. 1914.
300 ## - PHYSICAL DESCRIPTION
Extent ix,271p.
Dimensions 29cm.
Extent and atlas of 4l.,23 maps. 40 x 42cm.
490 1# - SERIES STATEMENT
Series statement Abhandlungen des Hamburgischen kolonialinstituts.
Volume/sequential designation Bd. XIX. Reihe E. Angewandte naturwissenschaften, landwirtschaft und technologie, bd. 3
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Field crops
Geographic subdivision India.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Botany, Economic.
810 2# - SERIES ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Hamburgisches Kolonialinstitut.
Title of a work Abhandlungen ;
Volume/sequential designation bd. 3.

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