La química y la cocina / (Registro nro. 124984)
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000 -LEADER | |
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fixed length control field | 01918nam a2200505Ii 4500 |
001 - CONTROL NUMBER | |
control field | DIGFCE0384 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | NyNyDIG |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
fixed length control field | cr ||||||||||| |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 220307t20181990mx a ob 000 0 spa d |
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
fixed length control field | m o d |
035 ## - | |
-- | (OCoLC)1319853262 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | DGITA |
Language of cataloging | eng |
Description conventions | rda |
-- | pn |
Transcribing agency | DGITA |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9786071657350 |
Qualifying information | eBook |
-- | |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9786071603418 |
Qualifying information | eBook |
-- | ePub |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
Cancelled/invalid ISBN | 9786071652652 |
050 14 - | |
-- | TX545 ebook |
082 14 - | |
-- | 641.5 |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Córdova Frunz, José Luis, |
Relator term | author. |
245 13 - TITLE STATEMENT | |
Title | La química y la cocina / |
Statement of responsibility, etc | José Luis Córdova Frunz. |
250 ## - | |
-- | Primera edición electrónica. |
264 #1 - | |
-- | México, D.F. : |
-- | Fondo de Cultura Económica : |
-- | SEP, Secretaría de Educación Pública : |
-- | CONACyT, Consejo Nacional de Ciencia y Tecnología, |
-- | 2018. |
264 #4 - | |
-- | ©1990 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 1 online resource : |
Other physical details | illustrations. |
336 ## - | |
-- | text |
-- | txt |
-- | rdacontent |
337 ## - | |
-- | computer |
-- | c |
-- | rdamedia |
338 ## - | |
-- | online resource |
-- | cr |
-- | rdacarrier |
347 ## - | |
-- | text file |
-- | rdaft |
347 ## - | |
-- | |
347 ## - | |
-- | EPUB |
490 1# - SERIES STATEMENT | |
Series statement | La ciencia para todos ; |
Volume number/sequential designation | 93 |
500 ## - GENERAL NOTE | |
General note | "30 años de la ciencia para todos." |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc | Includes bibliographical references. |
588 0# - | |
-- | Online resource; title from PDF title page (Digitalia, viewed March 7, 2021) |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Cooking. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food |
General subdivision | Analysis. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food |
General subdivision | Composition. |
655 #0 - | |
-- | Electronic books. |
791 2# - | |
-- | Digitalia (Firm), |
-- | distributor. |
793 0# - | |
-- | Digitalia eBook Collection: |
-- | Fondo de Cultura Económica |
776 08 - | |
-- | Print version: |
-- | Córdova Frunz, José Luis. |
-- | Química y la cocina. |
-- | Cuarta edición. |
-- | México, D.F. : Fondo de Cultura Económica, 2017 |
-- | 9786071652652 |
830 #0 - | |
-- | Colección "Ciencia para todos" ; |
-- | 93. |
856 40 - LOCALIZACIÓN Y ACCESO ELECTRÓNICO | |
Materials specified | Digitalia Hispánica |
Identificador Uniforme del Recurso (URI/URL) | https://www.digitaliapublishing.com/a/42939/ |
910 ## - | |
-- | Premium collection: 2022 |
942 ## - | |
-- | RAA |
999 ## - | |
-- | 124984 |
-- | 124984 |
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