Microbial technology : (Record no. 51551)

MARC details
000 -LEADER
fixed length control field 00626pam a2200217a 44500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150403b 2009 xxu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9788181474964
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 660.32
Item number PEP
245 ## - TITLE STATEMENT
Title Microbial technology :
Remainder of title Fermentation technology-Vol.II
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Academic Press,
Place of publication, distribution, etc New York :
Date of publication, distribution, etc 2009.
300 ## - PHYSICAL DESCRIPTION
Extent xviii, 536 p. :
Dimensions 18 cm.
Other physical details ill.
500 ## - GENERAL NOTE
General note Include Subject Index
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Microbial technology
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Fermentation technology
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Beer brewing
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cheese
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Peppler, H.J
Relator term editor
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Perlman, D
Relator term editor
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Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Koha item type Copy number
        Bangalore University Library Bangalore University Library Stack ML 03/01/2015   660.32 PEP 341776 30/04/2015 Books  
        Bangalore University Library Bangalore University Library Stack ML 01/08/2015   660.32 PEP 341808 01/08/2015 Books Vol.II

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