manifestation_id	original_title	title_transcription	creator	contributor	publisher	pub_date	statement_of_responsibility	manifestation_price	manifestation_created_at	manifestation_updated_at	manifestation_identifier	access_address	description	note	extent	dimensions	carrier_type	edition	edition_string	volume_number	volume_number_string	issue_number	issue_number_string	serial_number	isbn	issn	jpno	doi	iss_itemno	lccn	ncid	issn_l	subject:unknown	subject:ndlsh	subject:bsh	subject:lcsh	classification:ndc9	classification:ddc	classification:ndc8	classification:ndc10	item_id	item_identifier	call_number	item_note	acquired_at	accepted_at	circulation_status	shelf	library	item_created_at	item_updated_at
47117	調理学 理論と実習 新準拠	""	山口和子〔ほか〕編著		樹村房	1987		2300	2018-10-31 19:11:22 +0900	2019-11-15 16:44:59 +0900							volume								9784915507267	""	""	""	""	""	""	""									47116	10047117	596|Y 24|	BN02755281|料理||リョウリ	1996-03-31 00:00:00 +0900		Available On Shelf	firstshelf	yours	2018-10-31 19:11:22 +0900	2018-11-10 04:16:12 +0900