|
|
|
|
LEADER |
00000cz a2200000n 4500 |
001 |
1005565856 |
003 |
DE-627 |
005 |
20190317132813.0 |
008 |
171124n||aznnnabbn | aaa |c |
024 |
7 |
|
|a http://d-nb.info/gnd/1145337694
|2 uri
|
035 |
|
|
|a (DE-588)1145337694
|
035 |
|
|
|a (DE-627)1005565856
|
035 |
|
|
|a (DE-576)495710148
|
035 |
|
|
|z (DE-588a)153386134
|9 v:zg
|
040 |
|
|
|a DE-627
|b ger
|c DE-627
|e rda
|
043 |
|
|
|c XA-IT
|
079 |
|
|
|a g
|b p
|c v
|q f
|v piz
|
100 |
1 |
|
|a Besana, Claudio
|
375 |
|
|
|a 1
|2 iso5218
|
510 |
2 |
|
|0 (DE-627)103197249
|0 (DE-576)191195030
|0 (DE-588)1011235-2
|a Università cattolica del Sacro Cuore
|4 affi
|w r
|i Affiliation
|e Affiliation
|
550 |
|
|
|0 (DE-627)104675276
|0 (DE-576)208959203
|0 (DE-588)4025098-2
|a Historiker
|4 berc
|w r
|i Charakteristischer Beruf
|
550 |
|
|
|0 (DE-627)104649348
|0 (DE-576)209547316
|0 (DE-588)4121930-2
|a Wirtschaftsgeschichte
|g Fach
|4 them
|w r
|i Thema
|
692 |
|
|
|a Cheese manufacturing in the Twentieth Century
|
ORI |
|
|
|a TA-MARC-ixtheoc001.raw
|
SUB |
|
|
|a IXT
|b 3
|
TIT |
|
|
|a ixtheo
|