Symposium on foods : (Record no. 78075)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00618nna a2200193mu 4500 |
| 001 - CONTROL NUMBER | |
| control field | 00160628 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180327160721.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 980224s1962 ctuaxx eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0870550373 |
| 245 00 - TITLE STATEMENT | |
| Title | Symposium on foods : |
| Remainder of title | lipids and their oxidation / |
| Statement of responsibility, etc. | editor H. W Schultz. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Westport, Connecticut : |
| Name of publisher, distributor, etc. | AVI, |
| Date of publication, distribution, etc. | 1962. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 442 p. : |
| Other physical details | ill. |
| 440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Title | AVI books on food processing. |
| 500 #4 - GENERAL NOTE | |
| General note | The second in a series of symposia on foods held at Oregon State University. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Lipids. |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Schultz, H.W. |
| 740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE | |
| Uncontrolled related/analytical title | Lipids and their oxidation. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Permanent Location | Current Location | Shelving location | Full call number | Barcode | Date last seen | Price effective from | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Matheson Library | Matheson Library | Main Collection | 664.3 S989 | 119541 | 2018-03-27 | 2018-03-27 | Books | 09-19-00 |