Understanding Food Principles and Prepration (Record no. 26698)
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| 000 -LEADER | |
|---|---|
| fixed length control field | nam a22 7a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211211b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781133607151 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | PK-GjGUL |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| DDC Number | 641.3 |
| Item number / Author Mark | BRO-U |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Authorship | Brown, Amy |
| 245 ## - TITLE STATEMENT | |
| Title | Understanding Food Principles and Prepration |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 5th |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | USA |
| Name of publisher, distributor, etc | Cengage Learning |
| Date of publication, distribution, etc | 2015 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xx, 622p. |
| Illustrations | ill, |
| Dimensions | L, HBK |
| 500 ## - GENERAL NOTE | |
| General note | Includes Appendix,Glossary and Index |
| 546 ## - LANGUAGE NOTE | |
| Language note | Eng. |
| 650 ## - Subject | |
| Subject | Food service |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Date last borrowed | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| GIFT University, Library | GIFT University, Library | Art & Fashion Design Architecture | 11/12/2021 | Pak Book Corporation | 12862.00 | 1 | 641.3 BRO-U | 19868 | 24/07/2024 | 11/07/2024 | 11/12/2021 | Books |