Food structure (Record no. 26880)

MARC details
000 -LEADER
fixed length control field 00602nam a22001931a 4500
003 - CONTROL NUMBER IDENTIFIER
control field USJPLib
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140924b xxu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780408029501
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number BLA
100 ## - PERSONAL NAME (AUTHOR)
Personal name Blanshard, J. M. V.
9 (RLIN) 37078
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Mitchell, J. R.
9 (RLIN) 37079
245 ## - TITLE STATEMENT
Title Food structure
Remainder of title its creation and evaluation
Medium [Text]
Statement of responsibility, etc Blanshard, J. M. V.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Butterworth
Place of publication, distribution, etc London
Date of publication, distribution, etc 1988
300 ## - PHYSICAL DESCRIPTION
Extent ix, 504 p.
Other physical details ill.
Dimensions 24 cm.
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Eastor schools in agricultural science series
9 (RLIN) 37080
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food Science and Technology
9 (RLIN) 37081
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Bound Periodicals
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     Permanent Reference Collection Main Library Main Library Permanent Reference Division 23/11/2013 30750.00   664 BLA 166085 26/09/2014 1 23/11/2013 Permanent Reference Materials

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