A handbook of structure and composition of foods : (Record no. 127946)

MARC details
000 -LEADER
fixed length control field 00710nam a22002177a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150824b2013 xxu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9788177545050
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.07
Item number WIN
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Winton, Andraw L
245 ## - TITLE STATEMENT
Title A handbook of structure and composition of foods :
Remainder of title sugar, sirup, honey, tea, coffee, cocoa, spices, extracts, yeast, baking powder - Vol.IV
250 ## - EDITION STATEMENT
Edition statement 1st rev. ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Jodhpur :
Name of publisher, distributor, etc Agrobios (India),
Date of publication, distribution, etc 2013.
300 ## - PHYSICAL DESCRIPTION
Extent xxxiii, 580 p. ;
Other physical details ill.
Dimensions 24 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc It Includes bibliographies and index.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Crystallization
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Sugar Cane
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemical reaction
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Foods
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Winton, Kate Barber
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Item type Books
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Koha item type
        Bangalore University Library Bangalore University Library Reference 24/08/2015 2500.00   664.07 WIN 340255 24/08/2015 Reference

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