Introductory foods / (Record no. 28897)

MARC details
000 -LEADER
fixed length control field 01096sam a2200289 a 4500
001 - CONTROL NUMBER
control field vtls000035272
003 - CONTROL NUMBER IDENTIFIER
control field MTX
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190508134133.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 040928s2004 usaa b000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0131911287 :
Terms of availability 979 Baht
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201808211912
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201502172308
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200808142355
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200412171518
Level of effort used to assign classification VLOAD
-- 200409281512
-- Virtuacat03
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Item number B472I 2004
040 ## - CATALOGING SOURCE
Original cataloging agency BSRU
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Bennion, Marion.
245 10 - TITLE STATEMENT
Title Introductory foods /
Statement of responsibility, etc. Marion Bennion and Barbara Scheule.
250 ## - EDITION STATEMENT
Edition statement 12th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Lonson :
Name of publisher, distributor, etc. Pearson education,
Date of publication, distribution, etc. 2004
300 ## - PHYSICAL DESCRIPTION
Extent 878 p. :
Other physical details ill ;
Dimensions 25 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulatings and standards -- Back to basics -- Heat transfer in cooking -- Microware cooking -- Seasoning and flavoring materials -- Food composition -- Fats, frying, and emulsions
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
9 (RLIN) 954
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery
9 (RLIN) 2316
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Scheule, Barbara.
940 ## - EQUIVALENCE OR CROSS-REFERENCE--UNIFORM TITLE [OBSOLETE] [CAN/MARC only]
Uniform title <a href="216703">216703</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type General 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 Copy number Price effective from Koha item type
      Available for Loans สำนักวิทยบริการ (Center) สำนักวิทยบริการ (Center) ชั้น 7 หนังสือทั่วไปภาษาอังกฤษ 000-900 13/11/2018 979.00   641.3 B472I 2004 2000042945 13/11/2018 1 13/11/2018 General Books