ONLINE PUBLIC ACCESS CATALOG(OPAC)

The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking (Record no. 55057)

MARC details
000 -LEADER
fixed length control field 00686nam a2200181Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240503114848.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240416s2016 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119210320
040 ## - CATALOGING SOURCE
Transcribing agency
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Joseph J Provost & Keri L Colabroy.
245 ## - TITLE STATEMENT
Title The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Jersey
Name of publisher, distributor, etc. Wiley & Sons
Date of publication, distribution, etc. 2016
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element BSC
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://192.168.3.1/ebooks/link/ebook/B.Sc E-Books/The Science of Cooking_ Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J Provost & Keri L Colabroy.pdf">http://192.168.3.1/ebooks/link/ebook/B.Sc E-Books/The Science of Cooking_ Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J Provost & Keri L Colabroy.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type eBooks
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Barcode Date last seen Price effective from Koha item type
        School of Basic & Applied Sciences School of Basic & Applied Sciences 25/04/2024   EBBA240 25/04/2024 25/04/2024 eBooks

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