Principles of microbiology for students of food technology (Record no. 69530)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00534 a2200169 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0 09 1147417 |
| 060 ## - NATIONAL LIBRARY OF MEDICINE CALL NUMBER | |
| Classification number | 576.8:614.3 |
| Item number | P264P |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | IARI, New Delhi |
| 080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER | |
| Universal Decimal Classification number | 576.8:614.3 |
| Item number | P 264 P |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Parry, Thelma, Pawsey, Rosa |
| 245 1# - TITLE STATEMENT | |
| Title | Principles of microbiology for students of food technology |
| Statement of responsibility, etc | by Thelma Parry and Rosa Pawsey |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | London |
| Name of publisher, distributor, etc | Hutchinson & Co. Publishers Ltd. |
| Date of publication, distribution, etc | 1979 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 153 p. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Microbiology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Technology |
| 901 ## - LOCAL DATA ELEMENT A, LDA (RLIN) | |
| a | 146328 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Universal Decimal Classification | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 2013-05-15 | 576.8:614.3 P 264 P | 146328 | 2013-05-15 | 2013-05-15 | Books |