| 000 -LEADER |
|---|
| fixed length control field |
01874nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140908102145.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130910s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0834213427 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of original |
ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
572 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gunstone, F. D. |
| 9 (RLIN) |
8136 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Fatty Acid and Lipid Chemistry |
| Statement of responsibility, etc. |
F.D. Gunstone |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Maryland |
| Name of publisher, distributor, etc. |
Aspen Publication |
| Date of publication, distribution, etc. |
1996 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xl, 252p. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
A Chapman and Hall Food Science Book |
| 9 (RLIN) |
8137 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty acids. It covers the materials they handle; their origin and chemical nature, the effects of processing, and their physical, chemical, biochemical, and nutritional properties. Another group of readers will be employed in the oleochemical industry modifying the material produced by nature for the benefit of human kind. They will have to understand the constraints of production and of chemistry within which they work and to be aware of the present state of knowledge about these materials. Yet another group may consider themselves to be academic researchers; however there is no escape from the real world of market place availability and they will need to know something about sourcing, about the changes which occur when oils and fat are refined and how these materials can be modified on a commercial scale. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chemical & Biochemical |
| 9 (RLIN) |
7581 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Biochemistry |
| 9 (RLIN) |
8138 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Science |
| 9 (RLIN) |
5592 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4148 |
| Link text |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4148 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
BOOK |
| Source of classification or shelving scheme |
|
