Bakery Food Manufacture and Quality : Water Control and Effects (Record no. 48053)

MARC details
000 -LEADER
fixed length control field 00684nam a2200193Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20241120202311.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 241119s9999||||xx |||||||||||||| ||und||
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0-632-05327-5
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title ENG
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.752
Item number CAU
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Stanley P. Cauvain
245 #0 - TITLE STATEMENT
Title Bakery Food Manufacture and Quality : Water Control and Effects
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. United Kingdom
Name of publisher, distributor, etc. Blackwell Sience Ltd,
Date of publication, distribution, etc. 2000
300 ## - PHYSICAL DESCRIPTION
Extent 209p
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Stanley P. Cauvain & Linda S. Yiung: Bakery Food Manufacture and Quality : Water Control and Effects. United Kingdom. Blackwell Sience Ltd,, 2000. 0-632-05327-5--(664.752CAU)
546 ## - LANGUAGE NOTE
Language note ENGLISH
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Linda S. Yiung,
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type BOOK
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Source of acquisition Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
        University of Agricultural Sciences, Dharwad University of Agricultural Sciences, Dharwad 12/08/2008 Academic Press: London   664.752/CAU 86207 20/11/2024 1 20/11/2024 GENERAL