Handbook of food science and technology. (Record no. 311563)
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000 -LEADER | |
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fixed length control field | 02468cam a2200601Ii 4500 |
001 - CONTROL NUMBER | |
control field | ocn953160245 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | OCoLC |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20200810124350.0 |
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
fixed length control field | m o d |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
fixed length control field | cr bn|---aucuu |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 160707s2016 enk ofb 001 0 eng d |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | DG1 |
Language of cataloging | eng |
Description conventions | rda |
-- | pn |
Transcribing agency | DG1 |
Modifying agency | N$T |
-- | YDXCP |
-- | IDEBK |
-- | EBLCP |
-- | COO |
-- | YDX |
-- | NRC |
-- | DG1 |
-- | DEBSZ |
019 ## - | |
-- | 951904284 |
-- | 951998736 |
-- | 960835641 |
-- | 960836455 |
-- | 965415750 |
-- | 965422548 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781119296225 |
Qualifying information | (electronic bk.) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 1119296226 |
Qualifying information | (electronic bk.) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
Cancelled/invalid ISBN | 9781848219342 |
Qualifying information | (print) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781119296218 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 1119296218 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 1848219342 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781848219342 |
029 1# - (OCLC) | |
OCLC library identifier | DEBSZ |
System control number | 480373817 |
029 1# - (OCLC) | |
OCLC library identifier | AU@ |
System control number | 000059225072 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (OCoLC)953160245 |
Canceled/invalid control number | (OCoLC)951904284 |
-- | (OCoLC)951998736 |
-- | (OCoLC)960835641 |
-- | (OCoLC)960836455 |
-- | (OCoLC)965415750 |
-- | (OCoLC)965422548 |
041 1# - LANGUAGE CODE | |
Language code of text/sound track or separate title | eng |
Language code of original and/or intermediate translations of text | fre |
050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | TP374 |
072 #7 - SUBJECT CATEGORY CODE | |
Subject category code | TEC |
Subject category code subdivision | 012000 |
Source | bisacsh |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664/.024 |
Edition number | 23 |
049 ## - LOCAL HOLDINGS (OCLC) | |
Holding library | MAIN |
245 00 - TITLE STATEMENT | |
Title | Handbook of food science and technology. |
Number of part/section of a work | 3, |
Name of part/section of a work | Food biochemistry and technology / |
Statement of responsibility, etc | edited by Romain Jeantet...[et al.]. |
246 30 - VARYING FORM OF TITLE | |
Title proper/short title | Food biochemistry and technology |
264 #1 - | |
-- | London : |
-- | ISTE, Ltd. ; |
-- | Hoboken : |
-- | Wiley, |
-- | c2016. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 1 online resource |
336 ## - | |
-- | text |
-- | txt |
-- | rdacontent |
337 ## - | |
-- | computer |
-- | c |
-- | rdamedia |
338 ## - | |
-- | online resource |
-- | cr |
-- | rdacarrier |
490 0# - SERIES STATEMENT | |
Series statement | Food science and technology series |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc | Includes bibliographical references and index. |
588 0# - | |
-- | Online resource; title from PDF title page (John Wiley, viewed July 7, 2016). |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food industry and trade |
Form subdivision | Handbooks, manuals, etc. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food |
General subdivision | Packaging |
Form subdivision | Handbooks, manuals, etc. |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food adulteration and inspection. |
Source of heading or term | fast |
-- | (OCoLC)fst00930671 |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food |
General subdivision | Quality. |
Source of heading or term | fast |
-- | (OCoLC)fst00930583 |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science |
Source of heading or term | bisacsh |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food adulteration and inspection. |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food |
General subdivision | Quality. |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science. |
655 #4 - INDEX TERM--GENRE/FORM | |
Genre/form data or focus term | Electronic books. |
655 #7 - INDEX TERM--GENRE/FORM | |
Genre/form data or focus term | Handbooks and manuals. |
Source of term | fast |
-- | (OCoLC)fst01423877 |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | Jeantet, Romain, |
Relator term | editor. |
776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
Display text | Print version: |
Title | Handbook of food science and technology. 1, Food alteration and food quality. |
Place, publisher, and date of publication | London : ISTE, Ltd. ; Wiley, [2016] |
International Standard Book Number | 9781848219342 |
856 40 - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781119296225">https://doi.org/10.1002/9781119296225</a> |
Public note | Wiley Online Library |
994 ## - | |
-- | 92 |
-- | DG1 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | E-BOOKS |
No items available.