Meat technology : (Record no. 6648)

000 -LEADER
fixed length control field 00941nam a2200289 4500
001 - CONTROL NUMBER
control field 000007997
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 000000 1964 eng 00 eng
035 ## - SYSTEM CONTROL NUMBER
System control number 0008-00660
038 ## - RECORD CONTENT LICENSOR
Record content licensor 100
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201510061653
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200802051108
Level of effort used to assign classification joy
Level of effort used to assign subject headings 200607260641
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200501061851
Level of effort used to assign classification VLOAD
-- 200410261145
-- VLOAD
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.9
Item number GER
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gerrard, Frank.
9 (RLIN) 31671
245 10 - TITLE STATEMENT
Title Meat technology :
Remainder of title a practical textbook for student and butcher /
Statement of responsibility, etc. Frank Gerrard
250 ## - EDITION STATEMENT
Edition statement [3rd ed.]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London :
Name of publisher, distributor, etc. Hill,
Date of publication, distribution, etc. 1964
300 ## - PHYSICAL DESCRIPTION
Extent 352 p. :
Other physical details ill. ;
Dimensions 22 cm.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Meat.
9 (RLIN) 122596
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Meat cutting.
9 (RLIN) 21913
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Slaughtering and slaughter-houses.
9 (RLIN) 21912
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Meat industry and trade.
9 (RLIN) 122794
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Poultry.
9 (RLIN) 123160
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://lib3.dss.go.th/fulltext/c_book/663-665/664.9GER.pdf
Access method http
Name of location of host Content
910 ## - USER-OPTION DATA (OCLC)
User-option data 12460
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
      Available for Loans BSTI BSTI Textbook (FL2) 2017-11-28 0.00 664.9 GER 1000009763 2017-11-28 1 2017-11-28 Books