Taylor's Library

Modernization of traditional food processes and products (Record no. 162234)

000 -LEADER
fixed length control field 01670nam a22004095i 4500
001 - CONTROL NUMBER
control field vtls003275082
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200508125048.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 180116s2016 xxu| s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781489976710
-- 978-1-4899-7671-0
035 ## - SYSTEM CONTROL NUMBER
System control number (DE-He213)978-1-4899-7671-0
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201801161543
Level of effort used to assign nonsubject heading access points shuhada
-- 201712271712
-- shuhada
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Edition number 23
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Edition number 23
245 10 - TITLE STATEMENT
Title Modernization of traditional food processes and products
Medium [electronic resource] /
Statement of responsibility, etc. edited by Anna McElhatton, Mustapha Missbah El Idrissi.
250 ## - EDITION STATEMENT
Edition statement 1st ed. 2016.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boston, MA :
Name of producer, publisher, distributor, manufacturer Springer US :
-- Imprint: Springer,
Date of production, publication, distribution, manufacture, or copyright notice 2016.
300 ## - PHYSICAL DESCRIPTION
Extent xxv, 205 p. 64 illus., 45 illus. in color.
Other physical details online resource.
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Source rdacarrier
347 ## - DIGITAL FILE CHARACTERISTICS
File type text file
Encoding format PDF
Source rda
490 1# - SERIES STATEMENT
Series statement Integrating Food Science and Engineering Knowledge Into the Food Chain ;
Volume/sequential designation 11
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Chemistry.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Biotechnology.
9 (RLIN) 26672
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Nutrition.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Microbiology.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name McElhatton, Anna.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name El Idrissi, Mustapha Missbah.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9781489976697
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Integrating Food Science and Engineering Knowledge Into the Food Chain ;
Volume/sequential designation 11
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier https://ezproxy.taylors.edu.my/login?url=https://link.springer.com/book/10.1007/978-1-4899-7671-0
Public note An electronic book accessible through the World Wide Web; click to view
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 162234
Koha biblioitemnumber 162234
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) 2020-02-21 622.50 2020-02-21 2020-02-21 Main Collection SOExx,07015,03,CL,PPT