Handbook of food science and technology. (Record no. 18763)

MARC details
000 -LEADER
fixed length control field 02191cam a2200601Ma 4500
001 - CONTROL NUMBER
control field ocn934770368
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220701010831.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |n|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160115s2016 enk of 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency IDEBK
Language of cataloging eng
Description conventions pn
Transcribing agency IDEBK
Modifying agency EBLCP
-- DG1
-- N$T
-- COO
-- OCLCF
-- YDXCP
-- CDX
-- DG1
-- CHVBK
-- DEBBG
-- OCLCQ
019 ## -
-- 934678630
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1119268664
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781119268666
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781119268659
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1119268656
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781119268673
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1119268672
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781848219328
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1848219326
029 1# - (OCLC)
OCLC library identifier CHBIS
System control number 010583419
029 1# - (OCLC)
OCLC library identifier CHVBK
System control number 358155991
029 1# - (OCLC)
OCLC library identifier DEBBG
System control number BV043738267
029 1# - (OCLC)
OCLC library identifier GBVCP
System control number 855980966
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)934770368
Canceled/invalid control number (OCoLC)934678630
037 ## - SOURCE OF ACQUISITION
Stock number 887428
Source of stock number/acquisition MIL
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX531
072 #7 - SUBJECT CATEGORY CODE
Subject category code BUS
Subject category code subdivision 032000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code SOC
Subject category code subdivision 000000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.19/264
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
245 00 - TITLE STATEMENT
Title Handbook of food science and technology.
Number of part/section of a work 1,
Name of part/section of a work Food alteration and food quality /
Statement of responsibility, etc edited by Romain Jeantet [and others].
246 30 - VARYING FORM OF TITLE
Title proper/short title Food alteration and food quality
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc London :
Name of publisher, distributor, etc ISTE, Ltd. ;
Place of publication, distribution, etc Hoboken :
Name of publisher, distributor, etc Wiley,
Date of publication, distribution, etc ©2016.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (266 pages)
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
588 0# -
-- Print version record.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information 1
Title Food alteration and food quality.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food adulteration and inspection
Form subdivision Handbooks, manuals, etc.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Quality
Form subdivision Handbooks, manuals, etc.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element BUSINESS & ECONOMICS
General subdivision Infrastructure.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element SOCIAL SCIENCE
General subdivision General.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food adulteration and inspection.
Source of heading or term fast
-- (OCoLC)fst00930671
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Quality.
Source of heading or term fast
-- (OCoLC)fst00930583
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Handbooks and manuals.
Source of term fast
-- (OCoLC)fst01423877
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Jeantet, Romain.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9781119268659">http://dx.doi.org/10.1002/9781119268659</a>
Public note Wiley Online Library
994 ## -
-- 92
-- DG1

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