Statistics in food science and nutrition (Record no. 156221)

000 -LEADER
fixed length control field 01510cam a2200373Ka 4500
001 - CONTROL NUMBER
control field vtls003256614
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200508124839.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu---unuuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160616s2013 nyu ob 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781461450108 (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1461450101 (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781461450092
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier AU@
System control number 000050182511
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier NZ1
System control number 14695816
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier LQU
System control number 739329
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)811249946
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocn811249946
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201710261119
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 201606161149
Level of effort used to assign classification shuhada
Level of effort used to assign subject headings 201606161146
Level of effort used to assign classification shuhada
Level of effort used to assign subject headings 201604271100
Level of effort used to assign classification pushpa
-- 201407091101
-- shuhada
040 ## - CATALOGING SOURCE
Original cataloging agency GW5XE
Transcribing agency GW5XE
Modifying agency COO
-- YDXCP
-- CDX
-- E7B
-- OCLCQ
-- ZMC
-- N$T
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.072/7
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Pripp, Are Hugo.
245 10 - TITLE STATEMENT
Title Statistics in food science and nutrition
Medium [electronic resource] /
Statement of responsibility, etc. Are Hugo Pripp.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York, NY :
Name of publisher, distributor, etc. Springer,
Date of publication, distribution, etc. c2013.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource :
Other physical details ill.
490 1# - SERIES STATEMENT
Series statement SpringerBriefs in food, health, and nutrition
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Statistical methods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Nutrition
General subdivision Statistical methods.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title SpringerBriefs in food, health, and nutrition.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier https://ezproxy.taylors.edu.my/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=537939
Public note An electronic book accessible through the World Wide Web; click to view
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 156221
Koha biblioitemnumber 156221
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Cost, normal purchase price Date last seen Price effective from Koha item type Public note
        e-book Taylor's Library-TU Taylor's Library - Perpetual(TU) 2020-02-21 159.84 2020-02-21 2020-02-21 Main Collection SBSxx,36200,03,CL,PPT