Food texture and viscosity : (Record no. 96)

000 -LEADER
fixed length control field 01005nam a2200301 4500
001 - CONTROL NUMBER
control field 000000113
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 000000 1982 00 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0121190609
035 ## - SYSTEM CONTROL NUMBER
System control number 0000-11360
038 ## - RECORD CONTENT LICENSOR
Record content licensor 100
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201510061936
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200801171611
Level of effort used to assign classification joy
Level of effort used to assign subject headings 200607251447
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200501051054
Level of effort used to assign classification VLOAD
-- 200410260936
-- VLOAD
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.07
Item number BOU
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Bourne, Malcolm C.
9 (RLIN) 14876
245 10 - TITLE STATEMENT
Title Food texture and viscosity :
Remainder of title concept and measurement /
Statement of responsibility, etc. by Malcolm C. Bourne.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Academic Press,
Date of publication, distribution, etc. c1982
300 ## - PHYSICAL DESCRIPTION
Extent xii, 325 p. :
Other physical details ill. ;
Dimensions 24 cm.
440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food science and technology, a series of monographs
9 (RLIN) 14877
500 ## - GENERAL NOTE
General note Includes index.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Bibliography: p. 303-319.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food texture.
9 (RLIN) 14878
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Viscosity.
9 (RLIN) 79
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
9 (RLIN) 80
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://lib3.dss.go.th/fulltext/c_book/663-665/664.07BOU.pdf
Access method http
Name of location of host Content
910 ## - USER-OPTION DATA (OCLC)
User-option data 26686
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 388350.00 664.07 BOU 1000008985 2017-11-28 1 2017-11-28 Books