Sensory evaluation practices / (Record no. 23024)

000 -LEADER
fixed length control field 01274nam a2200325 a 4500
001 - CONTROL NUMBER
control field 000098309
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090721 2004 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780126726909
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0126726906
038 ## - RECORD CONTENT LICENSOR
Record content licensor 100
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201608111044
Level of effort used to assign nonsubject heading access points onrawee
Level of effort used to assign subject headings 201510062221
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201205291329
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201010071017
Level of effort used to assign classification anyada
-- 200907211538
-- phandao
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.072
Item number STO 3rd ed.
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Stone, Herbert.
9 (RLIN) 60034
245 10 - TITLE STATEMENT
Title Sensory evaluation practices /
Statement of responsibility, etc. by Herbert Stone and Joel L. Sidel.
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. San Diego, Calif. :
Name of publisher, distributor, etc. Elsevier Academic Press,
Date of publication, distribution, etc. c2004.
300 ## - PHYSICAL DESCRIPTION
Extent xiv, 377 p. :
Other physical details ill. ;
Dimensions 26 cm.
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food Science and Technology ;
Volume/sequential designation International Series.
9 (RLIN) 125412
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 YE2010 M05
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Sensory evaluation.
9 (RLIN) 217
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sensory evaluation.
9 (RLIN) 124480
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sidel, Joel L.
9 (RLIN) 60036
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://virtua.dss.go.th/cover/0126726906.gif
Access method http
Name of location of host Cover
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://lib3.dss.go.th/fulltext/c_book/663-665/664.072sto3rded.pdf
Access method http
Name of location of host Content
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://lib3.dss.go.th/fulltext/index/663-665/664.072sto3rded.pdf
Access method http
Name of location of host Index
910 ## - USER-OPTION DATA (OCLC)
User-option data 36368
920 ## - ACCESSIONS HEADING
ACCESSIONS HEADING FOOD AND 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 Total Checkouts Full call number Barcode Date last seen Date last checked out Copy number Price effective from Koha item type Unit
      Available for Loans BSTI BSTI Textbook (FL2) 2017-11-28 3996.00 1 664.072 STO 3rd ed. 1000016745 2019-01-22 2019-01-22 1 2017-11-28 Books 3rd ed.