Dough rheology and baked product texture (Record no. 27530)

MARC details
000 -LEADER
fixed length control field 00636nam a2200193Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20241120175034.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 241119s9999||||xx |||||||||||||| ||und||
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 81 239 0502 5
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title ENG
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.752
Item number FAR
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Hamed Faridi
245 #0 - TITLE STATEMENT
Title Dough rheology and baked product texture
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Delhi
Name of publisher, distributor, etc. CBS Publishers abd Distributors
Date of publication, distribution, etc. 1997
300 ## - PHYSICAL DESCRIPTION
Extent 605p
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Hamed Faridi & Jon M. Faubion: Dough rheology and baked product texture. New Delhi. CBS Publishers abd Distributors, 1997. 81 239 0502 5--(664.752FAR)
546 ## - LANGUAGE NOTE
Language note ENGLISH
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Jon M. Faubion,
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type BOOK
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Source of acquisition Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
        University of Agricultural Sciences, Dharwad University of Agricultural Sciences, Dharwad 30/07/2004 Academic Press: London   664.752/FAR 64647 20/11/2024 1 20/11/2024 GENERAL