Dough Rheology and Baked Product Texture (Record no. 190879)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00527nam a2200205Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240823s9999||||xx |||||||||||||| ||und|| |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 81-422-0-31796-4 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| -- | 664.752 N7 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hamed Faridi |
| 245 #0 - TITLE STATEMENT | |
| Title | Dough Rheology and Baked Product Texture |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | 1997 |
| Name of publisher, distributor, etc | "CBS Publishers & Distributors,New " |
| 500 ## - GENERAL NOTE | |
| General note | YES |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Dough Rheology |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jon M Faubion Eds. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Item type | Books |
| Withdrawn status | Lost status | Damaged status | Permanent location | Current location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|
| CENTRAL LIBRARY, NOORUL ISLAM CENTRE FOR HIGHER EDUCATION | CENTRAL LIBRARY, NOORUL ISLAM CENTRE FOR HIGHER EDUCATION | 05/26/2012 | Higginbothams Private Ltd | 250.00 | 664.752 N7 | 43055 | 08/23/2024 | Books |