A Complete Course in Canning and Related Processes Volume 2: (Acc: 5603) (Record no. 6309)
000 -LEADER | |
---|---|
fixed length control field | 00552nam a2200157zi 4500 |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20200213083228.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | eng |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780857096784 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664.0282 FEA |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Featherstone, Susan. |
245 00 - TITLE STATEMENT | |
Title | A Complete Course in Canning and Related Processes Volume 2: (Acc: 5603) |
Remainder of title | Volume 2, Microbiology, Packaging, HACCP and Ingredients. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc | Cambridge, England.: |
Name of publisher, distributor, etc | Woodhead Publishing. |
Date of publication, distribution, etc | 2015. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | viii, 141 p. : |
Other physical details | ill. ; |
Dimensions | 23 cm. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food Science. |
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Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Date checked out | Price effective from | Koha item type |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
College of Natural Resources | College of Natural Resources | 16/01/2017 | 15080.00 | 1 | 644.0282 FEA | A08443 | 05/10/2020 | 26/02/2020 | 16/01/2017 | Food Science | |||||
College of Natural Resources | College of Natural Resources | 17/03/2017 | 16755.00 | 644.0282 FEA | A08522 | 17/03/2017 | 17/03/2017 | Food Science |