Food analysis and preservation: current research topics (Record no. 16280)
[ view plain ]
000 -LEADER | |
---|---|
fixed length control field | 00407nam a2200145Ia 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 180712s9999 xx 000 0 und d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781926895079 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664 |
Author Mark | FOO |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Kontominas, Michael G., ed. |
245 ## - TITLE STATEMENT | |
Title | Food analysis and preservation: current research topics |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | Toronto |
Name of publisher, distributor, etc. | Apple Academic Press |
Date of publication, distribution, etc. | 2013 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xii, 199 p. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Food-analysis |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
item type | Books in Reference (R) |
Withdrawn status | Lost status | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Full call number | Accession Number | Date last seen | item type | Total Checkouts | Date last checked out |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Technology Library | Technology Library | General Section | 2018-07-13 | Consortium | 664 FOO | 252605 | 2018-07-13 | Books in Reference (R) | ||||||
Technology Library | Technology Library | General Section | 2018-07-16 | Consortium | 664 FOO | 252606 | 2022-09-05 | Books in Stacks (S) | 2 | 2022-08-09 | ||||
Technology Library | Technology Library | General Section | 2018-07-16 | Consortium | 664 FOO | 252607 | 2018-07-16 | Books in Stacks (S) | ||||||
Technology Library | Technology Library | General Section | 2018-07-16 | Consortium | 664 FOO | 252608 | 2018-07-16 | Books in Stacks (S) |