Pareto's methodolgical approach to economics (Record no. 43560)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00623nam a2200157Ia 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 330.018 |
| Item number | P228TP |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Tarascio, Vincent J. |
| 245 ## - TITLE STATEMENT | |
| Title | Pareto's methodolgical approach to economics |
| Remainder of title | a study in the history of some scientific aspects of economic thought |
| Statement of responsibility, etc | Vincent J. Tarascio |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Chapel Hill |
| Name of publisher, distributor, etc | The University of North Carolina |
| Date of publication, distribution, etc | 1968 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 153p.:ill. |
| 490 ## - SERIES STATEMENT | |
| Series statement | Studies in economics and business administration |
| Volume number/sequential designation | v.6 |
| 500 ## - GENERAL NOTE | |
| General note | Includes index |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Pareto, Vilfredo, 1848-1923 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Economics - Methodology - History |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Social sciences - Methodology - History |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Govind Ballabh Pant University of Agriculture and Technology | Govind Ballabh Pant University of Agriculture and Technology | 01/08/2012 | 330.018 P228TP | 88361 | 01/10/2012 | 01/10/2012 | General Books |