HEALTH AND FOOD SCIENCE (Record no. 29883)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00534nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KENaKMTC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230908085049.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230908b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789350300022 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | DLC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| Item number | .R25 2010 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | ARINDAM RAMASWAMY |
| 245 ## - TITLE STATEMENT | |
| Title | HEALTH AND FOOD SCIENCE |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | NEW DELHI |
| Name of publisher, distributor, etc | OXFORD BOOK COMPANY |
| Date of publication, distribution, etc | 2010 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 289p,; |
| Other physical details | ill,; |
| Dimensions | 24 cm |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Title | health and food science |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and indexes |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Intials | SA |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | KMTC:SIAYA CAMPUS | KMTC:SIAYA CAMPUS | General Stacks | 19/07/2013 | TX .R25 2010 | SYA/ 2930 | 08/09/2023 | 08/09/2023 | Books |