MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02482cam a2200505 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
BDZ0006174448 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
StDuBDS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180923143845.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
040525s2005 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2004012300 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780131425361 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0131425366 |
| Terms of availability |
�99.60 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC)2004012300 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| -- |
StDuBDSZ |
| 050 #0 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX531 |
| Item number |
.M38 2005 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TTVC |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TV |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
VFMD |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WB |
| Source |
thema |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 MCW |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
McWilliams, Margaret. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Foods : |
| Remainder of title |
experimental perspectives / |
| Statement of responsibility, etc. |
Margaret McWilliams. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
5th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Upper Saddle River, N.J. : |
| Name of publisher, distributor, etc. |
Pearson Prentice Hall, |
| Date of publication, distribution, etc. |
c2005. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 593 p. : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
27 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Research perspectives -- Chapter 1.Dimension of food studies -- Chapter 2.The research process -- Chapter 3.Sensory evaluation -- Chapter 4.Objective evaluation -- 2.Physical perspectives -- Chapter 5.Water -- Chapter 6.Physical aspects of food preparation -- Chapter 7.Overview of carbohydrates -- Chapter 8.Monosaccharides, dissacharides, and sweetners -- Chapter 9.Starch -- Chapter 10.Fiber and plant foods -- 4.Lipids -- Chapter 11.OVerview of fats and oils -- Chapter 12.Fats and oils in food products -- Chapter 13.Overview of proteins -- Chapter 14.Milk and milk products -- Chapter 15.Meat, fish, and poultry -- Chapter 16.Eggs -- Chapter 17.Dimensions of baking -- Chapter 18.Baking applications -- 6.Food supply perseptives -- Chapter 19.Food safety: concerns and controls -- Chapter 20.Food preservation -- Chapter 21.Food additives. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Composition |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hotel & catering trades |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Agriculture & farming |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Diets & dieting |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food & beverage technology |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery / food & drink etc |
| Source of heading or term |
thema |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Table of contents |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/ecip0418/2004012300.html">http://www.loc.gov/catdir/toc/ecip0418/2004012300.html</a> |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
|---|
| a |
170814 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10381211 |
| b |
main |
| c |
- |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
0 |
| 960 ## - PHYSICAL LOCATION (RLIN) |
|---|
| Physical location, PLOC (RLIN) |
main |
| Copies |
2 |
| Cataloging date |
070307 |
| Acquisition type - method of paying for the material |
p |
| Estimated price |
97.41 |
| Form – physical form |
b |
| Fund |
hot |
| Order date |
2006-10-18 |
| Order type |
f |
| Received date |
2006-11-10 |
| Receiving location |
a |
| Billing location |
q |
| Status |
a |
| Temporary shelving location |
p |
| Vendor |
daw |
| Language |
eng |
| Volumes |
0 |
| Millennium order record number |
.o1005571x |
| 961 ## - REQUESTOR & SELECTOR |
|---|
| Foreign currency |
stg66.99 |
| Selector |
John Lydon |
| -- |
Order printed 19-10-2006 14:24 |
| Locations |
main |
| Funds |
hot |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Operator's initials, OID (RLIN) |
0 |
| Cataloger's initials, CIN (RLIN) |
061018 |
| First Date, FD (RLIN) |
m |
| Local |
a |
| -- |
- |
| -- |
0 |