La culture fruitière (notice nᵒ 5720)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00870nam a2200193Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160105s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 2-85340-960-0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 245 ## - TITLE STATEMENT | |
| Title | La culture fruitière |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2. ed. 7( &228 Sciences, techniques, applications |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc | Paris |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc | Lavoisier |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc | 1993 |
| 500 ## - GENERAL NOTE | |
| General note | Cote d'origine affectée par la BC : BC_646 29/1 devient AG_634 GA |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERM | |
| General subdivision | CULTURE FRUITIERE/ARBRE FRUITIER/BIOLOGIE/BESOIN NUTRITIONNEL/FRUCTIFICATION/ENVIRONNEMENT/MULTIPLICATION DES PLANTES/VERGER/PLANTE FRUITIERE/ECLAIRCISSAGE/MAUVAISE HERBE/TAILLE/FERTILISATION/IRRIGATION/ACCIDENT CLIMATIQUE/PROTECTION DES PLANTES/MALADIE DES PLANTES/LUTTE INTEGREE/RECOLTE/CONDITIONNEMENT/PRESERVATION/AMELIORATION DES PLANTES/ANALYSE ECONOMIQUE/FRANCE |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Ouvrage |
| 994 ## - | |
| -- | 105774 |
| Withdrawn status | Lost status | Damaged status | Use restrictions | Not for loan | Home library | Current library | Cost, normal purchase price | Shelving control number | Total Checkouts | Total Renewals | Total Holds | Full call number | Barcode | Cost, replacement price | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Département de Phytotechnie | Département de Phytotechnie | 0.00 | AG_634/1 GAU | AG_634/1 GAU | 0.00 | Ouvrage |