Handbook of food enzymology / (Record no. 470066)

MARC details
000 -LEADER
fixed length control field 01318nam a2200361 a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250918123421.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 101110s2003 nyua 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0824706862 (alk. paper)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201412031653
Level of effort used to assign nonsubject heading access points latihan
Level of effort used to assign subject headings 201310090902
Level of effort used to assign classification latihan
Level of effort used to assign subject headings 201102091709
Level of effort used to assign classification zaina
Level of effort used to assign subject headings 201011100929
Level of effort used to assign classification idah
y 11-10-2010
z idah
040 ## - CATALOGING SOURCE
Original cataloging agency UKM
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) TX553.E6H366
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) TX553.E6
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) H366
245 00 - TITLE STATEMENT
Title Handbook of food enzymology /
Statement of responsibility, etc. edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Marcel Dekker,
Date of publication, distribution, etc. 2003
300 ## - PHYSICAL DESCRIPTION
Extent xv, 1108 p. :
Other physical details ill. (some col.) ;
Dimensions 29 cm.
490 1# - SERIES STATEMENT
Series statement Food science and technology
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index
526 ## - STUDY PROGRAM INFORMATION NOTE
Program name Buku bacaan asas fakulti
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Enzymes
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Composition
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Whitaker, John R.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Voragen, A. G. J.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Wong, Dominic W. S.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Food science and technology (Marcel Dekker, Inc.)
Volume/sequential designation 122.
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Publisher description
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/enhancements/fy0647/2002035158-d.html">http://www.loc.gov/catdir/enhancements/fy0647/2002035158-d.html</a>
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b14834182
b 2021-05-28
c 2019-11-12
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type AM
Suppress in OPAC No
Call number prefix TX553.E6H366
914 ## - VTLS Number
VTLS Number vtls003444794
990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA]
Link information for 9XX fields zsz
991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT)
a Fakulti Sains dan Teknologi
998 ## - LOCAL CONTROL INFORMATION (RLIN)
Library PERPUSTAKAAN TUN SERI LANANG
Operator's initials, OID (RLIN) 2010-10-11
Cataloger's initials, CIN (RLIN) m
Material Type (Sierra) Printed Books
Language English
Country
-- 0
-- .b14834182
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Inventory number Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
          PERPUSTAKAAN TUN SERI LANANG PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) 12/11/2019 - 831.96 .i19518365 33 TX553.E6H366 00002024480 18/09/2025 1 18/09/2025 AM

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