Pearson's chemical analysis of foods (Record no. 10658)

000 -LEADER
fixed length control field 00925nam a2200289 a 4500
001 - CONTROL NUMBER
control field 00320919
003 - CONTROL NUMBER IDENTIFIER
control field PWmBRO
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 821029s1981 stka a 0011 eng l
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number .07
090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) 664.07/E28p/1981
100 10 - MAIN ENTRY--PERSONAL NAME
Personal name Egan, Harold
245 10 - TITLE STATEMENT
Title Pearson's chemical analysis of foods
Statement of responsibility, etc. Harold Egan, Ronald S. Kirk, Ronald Sawyer
250 00 - EDITION STATEMENT
Edition statement 8th ed
260 00 - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Edinburgh
-- New York
Name of publisher, distributor, etc. Churchill Livingstone
Date of publication, distribution, etc. 1981
300 00 - PHYSICAL DESCRIPTION
Extent vi, 591 p.
Other physical details ill.
Dimensions 24 cm
500 00 - GENERAL NOTE
General note Rev. ed. of: The chemical analysis of foods / David Pearson. 7th ed. 1976
595 00 -
-- 044302149X
650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis
Topical term or geographic name entry element Food adulteration and inspection
700 10 - ADDED ENTRY--PERSONAL NAME
Personal name Kirk, Ronald S.
Personal name Sawyer, Ronald
Personal name Pearson, David
Title of a work Chemical analysis of foods
745 00 -
-- Chemical analysis of foods
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
994 ## -
-- 001003937 83039 0001
Holdings
Withdrawn status Lost status Damaged status Not for loan Permanent Location Current Location Full call number Barcode Date last seen Price effective from
        Matheson Library Matheson Library 664.07 E28p 1981 003937 2018-03-23 2018-03-23

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