Handbook of herbs and spices / (Record no. 41910)

000 -LEADER
fixed length control field 01104nam a2200301 a 4500
001 - CONTROL NUMBER
control field 000033366
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 050916 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1855737213 (v.2)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1855735628 (v.1)
038 ## - RECORD CONTENT LICENSOR
Record content licensor 111
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201510062003
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200607261237
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200602030956
Level of effort used to assign classification natchapat
Level of effort used to assign subject headings 200601051148
Level of effort used to assign classification natchapat
-- 200509161636
-- phandao
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.53
Item number HAN Ref.
245 00 - TITLE STATEMENT
Title Handbook of herbs and spices /
Statement of responsibility, etc. edited by K. V. Peter
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Cambridge :
Name of publisher, distributor, etc. Woodhead,
Date of publication, distribution, etc. c 2001, 2004.
300 ## - PHYSICAL DESCRIPTION
Extent 2 v. (xiv, 319 p. ; xiii, 360 p.)
Other physical details ill. ;
Dimensions 26 cm.
440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Woodhead publishing in food science and technology.
9 (RLIN) 56461
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 YE2005 M12 D01
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade
General subdivision Quality control.
9 (RLIN) 246
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Herbs.
9 (RLIN) 191
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Spices.
9 (RLIN) 11462
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Peter, K. V.
9 (RLIN) 101169
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://lib3.dss.go.th/fulltext/c_book/663-665/664.53HANRef.pdf
Access method http
Name of location of host Content
910 ## - USER-OPTION DATA (OCLC)
User-option data 34806 (v.1)
910 ## - USER-OPTION DATA (OCLC)
User-option data 34588 (v.2)
920 ## - ACCESSIONS HEADING
ACCESSIONS HEADING Food & food technology
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Reference
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
      Not For Loan BSTI BSTI Ref.-Treatises&monographs (FL2) 2017-11-28 0.00 664.53 HAN Ref. 1100010796 2017-11-28 1 2017-11-28 Reference v.1
      Not For Loan BSTI BSTI Ref.-Treatises&monographs (FL2) 2017-11-28 0.00 664.53 HAN Ref. 1100010797 2017-11-28 1 2017-11-28 Reference v.2