Food emulsions : (Record no. 21896)

000 -LEADER
fixed length control field 01001nam a2200277 a 4500
001 - CONTROL NUMBER
control field 000033485
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 050923 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0849320232
038 ## - RECORD CONTENT LICENSOR
Record content licensor 100
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201510061618
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200804081433
Level of effort used to assign classification joy
Level of effort used to assign subject headings 200607261239
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200603071639
Level of effort used to assign classification natchapat
-- 200509231556
-- phandao
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number MCC
-- 2nd ed.
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name McClements, David Julian.
9 (RLIN) 57898
245 10 - TITLE STATEMENT
Title Food emulsions :
Remainder of title principles, practices, and techniques /
Statement of responsibility, etc. David Julian McClements.
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, Fla. :
Name of publisher, distributor, etc. CRC Press ,
Date of publication, distribution, etc. c 2005.
300 ## - PHYSICAL DESCRIPTION
Extent 609 p. :
Other physical details ill. ;
Dimensions 27 cm.
440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE
Title CRC series in contemporary food science.
9 (RLIN) 56360
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YE2006 M03 D01
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Emulsions.
9 (RLIN) 123976
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
9 (RLIN) 123919
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://lib3.dss.go.th/fulltext/c_book/663-665/664MCC2nded.pdf
Access method http
Name of location of host Content
910 ## - USER-OPTION DATA (OCLC)
User-option data 34767
920 ## - ACCESSIONS HEADING
ACCESSIONS HEADING Food & food technology
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Withdrawn status Lost status Damaged status Not for loan Permanent Location Current Location Shelving location Date acquired Cost, normal purchase price Full call number Barcode Date last seen Copy number Price effective from Koha item type Unit
      Available for Loans BSTI BSTI Textbook (FL2) 2017-11-28 0.00 664 MCC 2nd ed. 1000015949 2017-11-28 1 2017-11-28 Books 2nd ed.