Sensory evaluation of food (Record no. 4945)

MARC details
000 -LEADER
fixed length control field 00691nam a2200205 4500
001 - CONTROL NUMBER
control field UPMIN-00000009067
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20221006110715.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0412994410 (alk paper)
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) TX546
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) L38 1998
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Lawless, Harry T.
245 00 - TITLE STATEMENT
Title Sensory evaluation of food
Remainder of title principles and practices
Statement of responsibility, etc. Harry T. Lawless and Hildegarde Heymann
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Chapman & Hall
Date of publication, distribution, etc. c1998
300 ## - PHYSICAL DESCRIPTION
Extent xvii,819 p :
Other physical details ill ;
Dimensions 26 cm.
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food science text series
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Sensory evaluation.
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food technology.
658 ## - INDEX TERM--CURRICULUM OBJECTIVE
Main curriculum objective Sensory Evaluation of Foods
Curriculum code FST120,
Source of term or code BSFT, College of Science and Mathematics
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Heymann, Hildegarde.
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
a Fo
Holdings
Withdrawn status Lost status Damaged status Status Collection Home library Current library Date acquired Accession Number Total Checkouts Full call number Barcode Date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 2022-10-06 CSM-304   TX546 L38 1998 3UPML00011046 2022-10-06 2022-10-06 Book
 
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