Nutritional requirements of commercially important microorganisms (Record no. 52984)

MARC details
000 -LEADER
fixed length control field 00551nam a22001811a 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 9780964617285
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 660.62
Item number NUT
100 ## - PERSONAL NAME (AUTHOR)
Personal name Nagodawithana, Tilak W.
Relator term Editor
9 (RLIN) 37740
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Reed, Gerald
Relator term Editor
9 (RLIN) 37741
245 ## - TITLE STATEMENT
Title Nutritional requirements of commercially important microorganisms
Medium [Text]
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Milwaukee
Name of publisher, distributor, etc Esteekay Asso.
Date of publication, distribution, etc 1998
300 ## - PHYSICAL DESCRIPTION
Extent xii, 559 p.
Other physical details ill.
Dimensions 24 cm.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Industrial Microbiology
9 (RLIN) 37742
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Scheduled Reference Materials
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Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date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 Date checked out Copy number Price effective from Koha item type
    Dewey Decimal Classification     Scheduled Reference Collection Main Library Main Library Scheduled Reference Division 23/11/2013 1200.00 1 660.62 NUT 165360 29/02/2016 26/02/2016 1 23/11/2013 Scheduled Reference Materials

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