UNIVERSITY LIBRARY CATALOGUE

Fundamental food microbiology / (Record no. 336938)

MARC details
000 -LEADER
fixed length control field 00830cam a22002654a 4500
001 - CONTROL NUMBER
control field vtls000345051
003 - CONTROL NUMBER IDENTIFIER
control field UG-KaMUL
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250609192636.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781466564435 (hbk.)
039 9# - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201907101209
Level of effort used to assign nonsubject heading access points 952
-- 201906141431
-- 680
040 ## - CATALOGING SOURCE
Transcribing agency DLC
Modifying agency UG-KaMUL
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.001579
Edition information 23
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 664.001579 RAY
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Ray, Bibek.
245 10 - TITLE STATEMENT
Title Fundamental food microbiology /
Statement of responsibility, etc. Bibek Ray, Arun Bhunia
250 ## - EDITION STATEMENT
Edition statement 5th. ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton :
Name of publisher, distributor, etc. CRC Press,
Date of publication, distribution, etc. c2004.
300 ## - PHYSICAL DESCRIPTION
Extent 608 p. :
Other physical details ill. ;
Dimensions 25 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Microbiology.
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Foodborne diseases
General subdivision Prevention and control
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Bhunia, Arun
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books - Open Access

No items available.