Cheese : (Record no. 287870)

MARC details
000 -LEADER
fixed length control field 01797nam a2200433 i 4500
001 - CONTROL NUMBER
control field EBC4857615
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240123172114.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170605t20172017enkaf ob 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780124170124
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780124170179 (e-book)
035 ## - SYSTEM CONTROL NUMBER
System control number (MiAaPQ)EBC4857615
035 ## - SYSTEM CONTROL NUMBER
System control number (Au-PeEL)EBL4857615
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr11383965
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)987696606
040 ## - CATALOGING SOURCE
Original cataloging agency MiAaPQ
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency MiAaPQ
Modifying agency MiAaPQ
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number SF271
Item number .C444 2017
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.373
Edition number 23
245 00 - TITLE STATEMENT
Title Cheese :
Remainder of title chemistry, physics and microbiology /
Statement of responsibility, etc. edited by Paul L.H. McSweeney [and three others].
250 ## - EDITION STATEMENT
Edition statement Fourth edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture London, England :
Name of producer, publisher, distributor, manufacturer Academic Press,
Date of production, publication, distribution, manufacture, or copyright notice 2017.
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 2017
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (1,239 pages, 60 unnumbered pages of plates) :
Other physical details illustrations (some color)
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Source rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references at the end of each chapters and index.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Description based on print version record.
590 ## - LOCAL NOTE (RLIN)
Local note Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheese.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cheese
General subdivision Microbiology.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name McSweeney, Paul L. H.,
Relator term editor.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Title Cheese : chemistry, physics and microbiology.
Edition Fourth edition.
Place, publisher, and date of publication London, England : Academic Press, c2017
Physical description approximately 1239 pages
International Standard Book Number 9780124170124
Record control number 2016963514
797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN)
Corporate name or jurisdiction name as entry element ProQuest (Firm)
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=4857615">https://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=4857615</a>
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