MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01814cam a22004697i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
on1360436510 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240826120919.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
|---|
| fixed length control field |
m 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 |
230117s2017 enka ob 001 1 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UKRSC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
UKRSC |
| Modifying agency |
UKAHL |
| -- |
YDX |
| -- |
N |
| -- |
|
| 019 ## - |
|---|
| -- |
1196199593 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781839168253 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1839168250 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1839162937 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781839162930 |
| Qualifying information |
(electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
1782623132 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9781782623137 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
3580717 |
| -- |
(N |
| -- |
) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1360436510 |
| Canceled/invalid control number |
(OCoLC)1196199593 |
| 037 ## - SOURCE OF ACQUISITION |
|---|
| Stock number |
6736:6568 |
| Source of stock number/acquisition |
Royal Society of Chemistry |
| Note |
http://www.rsc.org/spr |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5028 |
| Edition number |
23 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hartings, Matthew, |
| Relator term |
author. |
| 9 (RLIN) |
305642 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Chemistry in your kitchen / |
| Statement of responsibility, etc. |
Matthew Hartings. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Cambridge, UK : |
| Name of producer, publisher, distributor, manufacturer |
Royal Society of Chemistry, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2017] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (ix, 320 pages) : |
| Other physical details |
illustrations. |
| 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 588 0# - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Print version record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Molecular gastronomy. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| General subdivision |
Technique. |
| 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 |
Cooking. |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| Main entry heading |
Hartings, Matthew. |
| Title |
Chemistry in your kitchen. |
| Place, publisher, and date of publication |
Cambridge, UK : Royal Society of Chemistry, [2017] |
| International Standard Book Number |
1782623132 |
| Record control number |
(DLC) 2016498711 |
| -- |
(OCoLC)954225244 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
https://ezproxy.taylors.edu.my/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3580717 |
| Public note |
An electronic book accessible through the World Wide Web; click to view |