Understanding Food Principles and Preparation (Record no. 701589)
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000 -LEADER | |
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fixed length control field | 01319nam a22002417a 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 230717s2015 |||||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781133607151 |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
ISSN-L | 9781133607151 |
041 ## - LANGUAGE CODE | |
Language code of text/sound track or separate title | English |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 641.3 |
Item number | BRO |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Brown, Amy C. |
9 (RLIN) | 674827 |
Relator term | author |
245 ## - TITLE STATEMENT | |
Title | Understanding Food Principles and Preparation |
250 ## - EDITION STATEMENT | |
Edition statement | 5th. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | Stanford, CT : |
Name of publisher, distributor, etc. | Cengage Learning, |
Date of publication, distribution, etc. | c2015 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xx, 622 p. : |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes Bibliographical References and Index |
520 ## - SUMMARY, ETC. | |
Summary, etc. | SUMMARY:<br/>UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles?and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.<br/><br/>Understanding Food Hardback edition by Amy Brown |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 674874 |
Topical term or geographic name entry element | Nutrition |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 74515 |
Topical term or geographic name entry element | Food |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | WEB LINK |
Uniform Resource Identifier | <a href="https://wordery.com/understanding-food-amy-brown-9781133607151#table-of-contents">https://wordery.com/understanding-food-amy-brown-9781133607151#table-of-contents</a> |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | TOC |
Uniform Resource Identifier | <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781133607151.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781133607151.pdf</a> |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Book |
Withdrawn status | Lost status | Source of classification or shelving scheme | Physical Form | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Stock Type | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Budget Year | Cost, replacement price | Accession Date | Koha item type |
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Dewey Decimal Classification | Text, Hardcover | Seminar Library | Seminar Library | Department of Food Engineering | 04/07/2023 | 23 | Purchased | 11989.09 | 641.3 BRO | 98219 | 04/07/2023 | 2022-23 | 14104.81 | 04/07/2023 | Reference Collection |