Food microbiology: fundamentals and frontiers / (Record no. 16539)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 00665nam a2200205Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 23768 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180118s9999||||xx |||||||||||||| ||eng|| |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1555812082 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | TULIB |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.001 FOO |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Doyle,Michael P. |
| 245 #0 - TITLE STATEMENT | |
| Title | Food microbiology: fundamentals and frontiers / |
| Statement of responsibility, etc | Doyle,Michael P. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Washington,D.C.: |
| Name of publisher | aSM Press, |
| Year of publication | 2001. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xvi,872p;30cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Textbooks |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession Number | Copy number | Price effective from | Koha item type | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Central Library, TU | Central Library, TU | Textbook Section (Consult Shelf-Guide to locate the book) | 20/03/2001 | 664.001 FOO | 23768 | 1 | 20/03/2001 | Textbooks | |||||
| Central Library, TU | Central Library, TU | Reference Book Section (Consult Shelf-Guide to locate the book) | 20/03/2001 | 664.001 FOO | 25008 | 20/03/2001 | Reference Books | Reference |