Gums and Stabilisers for the Food Industry Vol. 12 (Record no. 13692)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00607nam a2200157Ia 45e0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140211n2004 xxk |||gr||||Z||||||eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 085404891X |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Williams, P. A, |
| Relator term | Editor. |
| 245 #0 - TITLE STATEMENT | |
| Title | Gums and Stabilisers for the Food Industry Vol. 12 |
| Statement of responsibility, etc. | P. A. Williams |
| Medium | Textual Documents |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Cambridge |
| Name of publisher, distributor, etc. | Royal Society of Chemistry Publishing |
| Date of publication, distribution, etc. | 2004 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 603. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Food technology |
| 701 ## - | |
| -- | Phillips, G. O., |
| -- | Editor. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Textual Documents |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Source of acquisition | Currency | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Bill Date | Koha item type | Bill Number |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | General | University Library, Navsari | University Library, Navsari | 12/03/2012 | Bioscience Book Distributors | INR | 8415.79 | 664.06 WIL | 49160 | 30/03/2018 | 1 | 29/02/2012 | Textual Documents | 000041/2011-12 |