Principles of fruit preservation (Record no. 198)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00500nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | VDCFTAMT |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220618150030.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220618b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 81-7622-116-3 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | VDCFTAMT |
| Language of cataloging | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Class No. | 664.8 |
| Item number | MOR |
| 100 ## - FIRST AUTHOR (IF A PERSON) | |
| 9 (RLIN) | 314 |
| Name of author | Morris, T. N. |
| Relator term | Author |
| 245 ## - TITLE STATEMENT | |
| Title | Principles of fruit preservation |
| Statement of responsibility | T. N.Morris |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Delhi |
| Name of publisher, distributor, etc. | Biotech Books |
| Date of publication, distribution, etc. | 2008 |
| 300 ## - PHYSICAL DESCRIPTION | |
| No. of pages | xi, 206p. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| 9 (RLIN) | 79 |
| Subject heading | Fruit |
| Form subdivision | Preservation |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Damaged status | Not for loan (e.g. reference copy) | Collection code | Home library | Shelving location | Date acquired | Full call number | Accession No | Item MRP (printed price) | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Food Processing Technology | VDCFTAMT | FPT Stack-2 | 27/09/2010 | 664.8 MOR | 704 | 425.00 | Books | ||||
| Not For Loan | Reference Books | VDCFTAMT | Reference Stack-2 | 27/09/2010 | 664.8 MOR | 703 | 425.00 | Reference |