Food Hydrocolloids (Record no. 1094)

MARC details
000 -LEADER
fixed length control field 00868 a2200253 4500
001 - CONTROL NUMBER
control field 0367258897
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250317100400.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250312042021xx eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780367258894
037 ## - SOURCE OF ACQUISITION
Source of stock number/acquisition Taylor & Francis
Terms of availability GBP 56.99
Form of issue BB
040 ## - CATALOGING SOURCE
Original cataloging agency 01
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
072 7# - SUBJECT CATEGORY CODE
Subject category code TDCT
Source thema
072 7# - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bic
072 7# - SUBJECT CATEGORY CODE
Subject category code TEC012000
Source bisac
072 7# - SUBJECT CATEGORY CODE
Subject category code SCI086000
Source bisac
072 7# - SUBJECT CATEGORY CODE
Subject category code 664.6
Source bisac
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Martin Glicksman
245 10 - TITLE STATEMENT
Title Food Hydrocolloids
250 ## - EDITION STATEMENT
Edition statement 1
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. CRC Press
Date of publication, distribution, etc. 20210227
300 ## - PHYSICAL DESCRIPTION
Extent 200 p
520 ## - SUMMARY, ETC.
Expansion of summary note First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

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