| 000 -LEADER |
|---|
| fixed length control field |
01682nam a2200301Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140908102151.0 |
| 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 |
0122270738 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
IHBT |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of original |
ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
REFERENCE |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Robinson, R. K. [Ed.] |
| 9 (RLIN) |
7290 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Encyclopedia of Food Microbiology [Vol.3] |
| Statement of responsibility, etc. |
Editor-in-chief, Richard K. Robinson ; editors, Carl A. Batt, Pradip D. Patel |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
San Diego |
| Name of publisher, distributor, etc. |
Academic Press |
| Date of publication, distribution, etc. |
2000 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
lviii, 1549-2372+p. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Encyclopedia of Food Microbiology |
| 9 (RLIN) |
7291 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Encyclopedia of food microbiology includes details of all the important groups of bacteria, fungi, viruses and parasites, the various methods that can be employed for their detection in foods, the factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. A further series of articles describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
Volume 3 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Microbiology |
| 9 (RLIN) |
2719 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Microbiology |
| 9 (RLIN) |
5476 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Encyclopedia |
| 9 (RLIN) |
5334 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Batt, Carl A. [Ed.] |
| 9 (RLIN) |
7292 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Patel, Pradip D. [Ed.] |
| 9 (RLIN) |
7293 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/description/els033/98087954.html |
| Link text |
Publisher description |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/toc/els032/98087954.html |
| Link text |
Table of contents |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4808 |
| Link text |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4808 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
