Understanding Food Principles and Preparation (Record no. 701589)

MARC details
000 -LEADER
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
Holdings
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
    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