The science of cooking: (Record no. 10020)
| 000 -LEADER | |
|---|---|
| fixed length control field | 00591nam a22001577a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220523063605.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220523b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118674208 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 PRO |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Provost Joseph J, Colabroy Keri L and Kelly Brenda S |
| 245 ## - TITLE STATEMENT | |
| Title | The science of cooking: |
| Remainder of title | understanding the biology and chemistry behind food and cooking/ |
| Statement of responsibility, etc | Joseph J. Provost, Keri L. Colabroy and Brenda S. Kelly |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | United States of America |
| Name of publisher, distributor, etc | John Wiley & Sons |
| Date of publication, distribution, etc | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 522 p. |
| Other physical details | ill, : |
| Dimensions | 28 m. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | includes index |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Food Science |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Source of acquisition | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date checked out | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | College of Natural Resources | 23/05/2022 | IBD | 1 | 1 | 641.5 PRO | P7408 | 28/09/2022 | 11/08/2022 | 23/05/2022 | Food Science |