The science of cooking (Record no. 15335)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00521nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | In-KoJDB |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220527162530.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220527b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781118674208 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | JDBI |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Class No. | 664.07 |
| Item number | THE |
| 100 ## - FIRST AUTHOR (IF A PERSON) | |
| Name of author | Provost, J Joseph |
| 245 ## - TITLE STATEMENT | |
| Title | The science of cooking |
| Sub-title | understanding the biology and chemistry behind food and cooking |
| Statement of responsibility | Joseph J Provost et. al |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | NJ |
| Name of publisher, distributor, etc. | Wiley |
| Date of publication, distribution, etc. | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| No. of pages | 522p. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD SCIENCE AND NUTRITION |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | TEXT BOOKS |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan (e.g. reference copy) | Home library | Current library | Date acquired | Total Checkouts | Full call number | Accession No | Date last seen | Date last checked out | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | JDBI Learning Resource Center | JDBI Learning Resource Center | 27/05/2022 | 2 | 664.07 THE | 18369 | 02/01/2023 | 28/12/2022 | 27/05/2022 | TEXT BOOKS |