W. Ross Macdonald School Library

Food / (Record no. 5871)

MARC details
000 -LEADER
fixed length control field 01314cam a22003254a 4500
001 - CONTROL NUMBER
control field 2010005691
003 - CONTROL NUMBER IDENTIFIER
control field DLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20161026084342.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100304s2010 nyua j b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2010005691
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781438135007
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1438135007
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781604131734
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1604131734
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Modifying agency DLC
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX533
Item number .T66 2010
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3 TOM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Tomecek, Steve.
9 (RLIN) 1932
245 10 - TITLE STATEMENT
Title Food /
Statement of responsibility, etc Stephen M. Tomecek.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New York, NY :
Name of publisher, distributor, etc Chelsea House,
Date of publication, distribution, etc c2010.
300 ## - PHYSICAL DESCRIPTION
Extent 168 p. :
Other physical details col. ill.
490 0# - SERIES STATEMENT
Series statement Experimenting with everyday science
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references (p. 158-160) and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The need for food -- The chemistry of food -- The heat is on (and off!) -- Sugar and spice -- Sauces, soups, and stews -- What the future holds.
520 ## - SUMMARY, ETC.
Summary, etc Examines some of the scientific principles involved in food, and provides scientific activities and experiments that demonstrate those principles.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis
Form subdivision Juvenile literature.
9 (RLIN) 1958
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Composition
Form subdivision Juvenile literature.
9 (RLIN) 1959
856 ## - ELECTRONIC LOCATION AND ACCESS
Electronic format type PDF or HTML.
Uniform Resource Identifier <a href="http://ebooks.infobasepublishing.com/View.aspx?ISBN=9781438135007&InstID=2058">http://ebooks.infobasepublishing.com/View.aspx?ISBN=9781438135007&InstID=2058</a>
Link text Food
Logon wross
Password library
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type Print
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Date last borrowed Copy number Cost, replacement price Price effective from Koha item type
          Non-fiction W. Ross Macdonald School Library W. Ross Macdonald School Library General Stacks 04/15/2013 EduReference 34.02 2 641.3 TOM 2013-1472 02/05/2019 05/15/2017 Copy: 1 34.02 04/15/2013 Print