*0010764141
*003NO-LaBS
*00520211116211013.0
*007t 
*008190412s2018    xx     er         0 eng d
*009     cam         1      
*019  $bl
*020 #$a978-15-7965-718-5$cNkr 399.00$qib.
*0243#$a9781579657185
*035  $a(NO-LaBS)11729982(bibid)
*035  $a(NO-OsBAS)150306526
*040  $bnor
*082  $a641.4$223/nor
*082  $a664.024$qNO-OsBAS$223/nor
*090  $bq$c641.4$dRED
*1001#$aRedzepi, Rene$d1977-$6(NO-LaBS)764141-1$_25304000
*24514$aThe Noma guide to fermentation$bfoundations of flavor$cRene Redzepi and David Zilber
*260  $aNew York$bArtisan$c2018
*300 #$a440 s.$bill.$c26 cm
*336 #$atekst$0http://rdaregistry.info/termList/RDAContentType/1020$2rdaco
*337 #$auformidlet$0http://rdaregistry.info/termList/RDAMediaType/1007$2rdamt
*338 #$abind$0http://rdaregistry.info/termList/RDACarrierType/1049$2rdact
*386  $mNasjonalitet/regional gruppe$bDK$0(NO-LaBS)764141-1
*650 4$aFermentering$_28238900
*650 7$aHjemmekonservering$2Bokbasen AS$9nob$_46087500
*651  $aDanmark$2Bokbasen AS$9nob$_46093900
*655 7$aKokebøker$9nob$2Bokbasen AS$_30168600
*7001#$aZilber, David$eforfatter$4aut$_31156800
*7102#$aNoma(restaurant)$_39224400
*85641$amedia.boknett.no$nBokbasen, Oslo$qimage/jpeg$uhttps://media.boknett.no/objects/26/65/150306526/productimage_ORG_9f04d02513272ef4bccf20a2a50bb50c9de19d47.jpg
^