| 000 -LEADER |
|---|
| fixed length control field |
00938nam a2200253zu 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
8970942602 |
| 001 - CONTROL NUMBER |
|---|
| control field |
IFS60043 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Linkage |
01 |
| Personal name |
Chang, Chi-hyôn et al |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Linkage |
01 |
| Personal name |
장지현 |
| 110 2# - MAIN ENTRY--CORPORATE NAME |
|---|
| Linkage |
12 |
| Corporate name or jurisdiction name as entry element |
Han'guk Munhwajae Poho Chaedan |
| 110 2# - MAIN ENTRY--CORPORATE NAME |
|---|
| Linkage |
12 |
| Corporate name or jurisdiction name as entry element |
한국문화재 보호재단 |
| 245 ## - TITLE STATEMENT |
|---|
| Linkage |
02 |
| Title |
Han'guk ûmsik taegwan |
| Remainder of title |
Che sa kwôn palhyo, chôjang. kagong sikp'um |
| Statement of responsibility, etc |
Chang, Chi-hyôn et al |
| 245 ## - TITLE STATEMENT |
|---|
| Linkage |
02 |
| Title |
한국음식대관 |
| Remainder of title |
제 4 권 발효.저장.가공 식품 |
| Statement of responsibility, etc |
장지현 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Linkage |
04 |
| Place of publication, distribution, etc |
Sôul |
| Date of publication, distribution, etc |
2001 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Linkage |
04 |
| Name of publisher, distributor, etc |
한림출판사 |
| Date of publication, distribution, etc |
2001 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
661 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Index 10 p. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Science -- Food Technology -- Korean Food Technology -- In History In General |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
History -- General -- History of Food |
| 946 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
|
| 947 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
34419 |