Kulinarisches aus der römischen Küche:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artikel |
| Sprache: | German |
| Veröffentlicht: |
1987
|
| Online-Zugang: | Volltext#Teil |
| ISSN: | 0003-570X |
Internformat
MARC
| LEADER | 00000naa a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV045687413 | ||
| 003 | DE-604 | ||
| 005 | 20230223 | ||
| 007 | t | ||
| 008 | 190503s1987 |||| 00||| ger d | ||
| 035 | |a (gbd)0006646 | ||
| 035 | |a (DE-599)BVBBV045687413 | ||
| 040 | |a DE-604 |b ger | ||
| 041 | 0 | |a ger | |
| 049 | |a DE-Met1 | ||
| 100 | 1 | |a Kolling, Alfons |d 1922-2003 |e Verfasser |0 (DE-588)1043049878 |4 aut | |
| 245 | 1 | 0 | |a Kulinarisches aus der römischen Küche |
| 264 | 1 | |c 1987 | |
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 688 | 7 | |a Kochkunst - Gastronomie |0 (DE-2581)TH000005949 |2 gbd | |
| 688 | 7 | |a Ernährung & Küchenwesen |0 (DE-2581)TH000005926 |2 gbd | |
| 773 | 1 | 8 | |g volume:18 |g number:3 |g year:1987 |g pages:50-52 |
| 773 | 0 | 8 | |t Antike Welt |d Darmstadt ; Mainz, 1987 |g Band 18, Heft 3 (1987), Seite 50-52 |w (DE-604)BV002561753 |x 0003-570X |o (DE-600)202641-7 |
| 856 | 4 | 1 | |u https://www.jstor.org/stable/44432260 |y JSTOR |z kostenfrei |3 Volltext#Teil |
| 940 | 1 | |n gbd | |
| 940 | 1 | |q gbd_4 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-031070943 | ||
| 941 | |b 18 |h 3 |j 1987 |s 50-52 | ||
Datensatz im Suchindex
| _version_ | 1804179759605743617 |
|---|---|
| any_adam_object | |
| article_link | (DE-604)BV002561753 |
| author | Kolling, Alfons 1922-2003 |
| author_GND | (DE-588)1043049878 |
| author_facet | Kolling, Alfons 1922-2003 |
| author_role | aut |
| author_sort | Kolling, Alfons 1922-2003 |
| author_variant | a k ak |
| building | Verbundindex |
| bvnumber | BV045687413 |
| ctrlnum | (gbd)0006646 (DE-599)BVBBV045687413 |
| format | Article |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01106naa a2200325 c 4500</leader><controlfield tag="001">BV045687413</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20230223 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">190503s1987 |||| 00||| ger d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(gbd)0006646</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV045687413</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">ger</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-Met1</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kolling, Alfons</subfield><subfield code="d">1922-2003</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)1043049878</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Kulinarisches aus der römischen Küche</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1987</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="688" ind1=" " ind2="7"><subfield code="a">Kochkunst - Gastronomie</subfield><subfield code="0">(DE-2581)TH000005949</subfield><subfield code="2">gbd</subfield></datafield><datafield tag="688" ind1=" " ind2="7"><subfield code="a">Ernährung & Küchenwesen</subfield><subfield code="0">(DE-2581)TH000005926</subfield><subfield code="2">gbd</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:18</subfield><subfield code="g">number:3</subfield><subfield code="g">year:1987</subfield><subfield code="g">pages:50-52</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="t">Antike Welt</subfield><subfield code="d">Darmstadt ; Mainz, 1987</subfield><subfield code="g">Band 18, Heft 3 (1987), Seite 50-52</subfield><subfield code="w">(DE-604)BV002561753</subfield><subfield code="x">0003-570X</subfield><subfield code="o">(DE-600)202641-7</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://www.jstor.org/stable/44432260</subfield><subfield code="y">JSTOR</subfield><subfield code="z">kostenfrei</subfield><subfield code="3">Volltext#Teil</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="n">gbd</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">gbd_4</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-031070943</subfield></datafield><datafield tag="941" ind1=" " ind2=" "><subfield code="b">18</subfield><subfield code="h">3</subfield><subfield code="j">1987</subfield><subfield code="s">50-52</subfield></datafield></record></collection> |
| id | DE-604.BV045687413 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:24:58Z |
| institution | BVB |
| issn | 0003-570X |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031070943 |
| open_access_boolean | 1 |
| owner | DE-Met1 |
| owner_facet | DE-Met1 |
| psigel | gbd_4 |
| publishDate | 1987 |
| publishDateSearch | 1987 |
| publishDateSort | 1987 |
| record_format | marc |
| spelling | Kolling, Alfons 1922-2003 Verfasser (DE-588)1043049878 aut Kulinarisches aus der römischen Küche 1987 txt rdacontent n rdamedia nc rdacarrier Kochkunst - Gastronomie (DE-2581)TH000005949 gbd Ernährung & Küchenwesen (DE-2581)TH000005926 gbd volume:18 number:3 year:1987 pages:50-52 Antike Welt Darmstadt ; Mainz, 1987 Band 18, Heft 3 (1987), Seite 50-52 (DE-604)BV002561753 0003-570X (DE-600)202641-7 https://www.jstor.org/stable/44432260 JSTOR kostenfrei Volltext#Teil |
| spellingShingle | Kolling, Alfons 1922-2003 Kulinarisches aus der römischen Küche |
| title | Kulinarisches aus der römischen Küche |
| title_auth | Kulinarisches aus der römischen Küche |
| title_exact_search | Kulinarisches aus der römischen Küche |
| title_full | Kulinarisches aus der römischen Küche |
| title_fullStr | Kulinarisches aus der römischen Küche |
| title_full_unstemmed | Kulinarisches aus der römischen Küche |
| title_short | Kulinarisches aus der römischen Küche |
| title_sort | kulinarisches aus der romischen kuche |
| url | https://www.jstor.org/stable/44432260 |
| work_keys_str_mv | AT kollingalfons kulinarischesausderromischenkuche |