Food science sourcebook (Record no. 123538)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00562nam a2200217Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 7131 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140213s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0442007760 (v. 1);ISBN0442007779 (v. 2);ISBN0442233884 (set) |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX349 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Item number | .O25 1991 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ockerman, Herbert W. |
| 245 ## - TITLE STATEMENT | |
| Title | Food science sourcebook |
| 245 ## - TITLE STATEMENT | |
| Statement of responsibility, etc | Ockerman, Herbert W. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New York |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc | Van Nostrand Reinhold, |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | c1991. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 2 v. : |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food; Food |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ockerman, Herbert W. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Book |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | 13/02/2014 | TX-349-O25-1971 | 7131 | 13/02/2014 | 13/02/2014 | Book |