Thickening and gelling agents for food (Record no. 1967)

MARC details
000 -LEADER
fixed length control field 00554nam a2200205 4500
001 - CONTROL NUMBER
control field UPMIN-00000004119
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220923122447.0
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency UP
Modifying agency upmin
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) TX553
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) A3 T55 1997
245 00 - TITLE STATEMENT
Title Thickening and gelling agents for food
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London :
Name of publisher, distributor, etc. Blackie Academic and Professional ,
Date of publication, distribution, etc. c1997
300 ## - PHYSICAL DESCRIPTION
Extent 320 p. :
Other physical details ill. ;
Dimensions 23 cm.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Additives.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Colloids.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food additives.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Gellation.
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food technology.
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element BS in Food Technology.
Holdings
Withdrawn status Lost status Damaged status Status Home library Current library Date acquired Accession Number Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
        University Library University Library 2022-09-23 CSM-310   TX553 A3 T55 1997 3UPML00001007 2022-09-23 2022-09-23 Book
 
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