| 000 -LEADER |
|---|
| fixed length control field |
00567nam a2200193Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220105155139.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180712s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
8123905025 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.753 |
| Author Mark |
DOU |
| DDC Edition number |
23 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
DOUGH rheology and baked product texture / |
| Statement of responsibility, etc. |
edited by Hamed Faridi, Jon M. Faubion |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Delhi |
| Name of publisher, distributor, etc. |
CBS pub. |
| Date of publication, distribution, etc. |
1990 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 605 p. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes references & index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| 9 (RLIN) |
1291 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
122143 |
| Personal name |
Farid,Hamed. |
| Role |
Editor |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
122145 |
| Personal name |
Faubion, Jon M. |
| Role |
Editor |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| item type |
Books in Reference (R) |
