Wayamba University Library Network

Handbook of food products manufacturing (Record no. 43197)

MARC details
000 -LEADER
fixed length control field 00598 a2200193 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470125243
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number HAN
090 ## -
-- 15058
-- 22588
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Hui, Y.H.
Relator term Editor
245 ## - TITLE STATEMENT
Title Handbook of food products manufacturing
Remainder of title principles, bakery, beverages, cerials, cheese, confectionary, fats, fruits, and functional, foods
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New Jersey
Name of publisher, distributor, etc John Wiley & Sons
Date of publication, distribution, etc 2007
Date of manufacture 2007
300 ## - PHYSICAL DESCRIPTION
Extent xvi,1131p.
Dimensions 25cm
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element FOOD SCIENCE
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Cross, N.
Relator term Editor
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Chandan, R.C.
Relator term Editor
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Clark, S.
Relator term Editor
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Dobbs, J.
Relator term Editor
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Permanent Reference Materials
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type Date checked out
        Permanent Reference Collection Makandura Library Makandura Library Reference Section 18/03/2009   664HAN 63537 18/03/2009 0.00 31/10/2016 Permanent Reference Materials  
        Schedule Reference Collection Makandura Library Makandura Library Reference Section 17/07/2009 4 664HAN 63539 14/02/2022 0.00 31/10/2016 Schedule Reference Materials 03/01/2022

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Last Updated:18-04-2026