HOW BAKING WORKS : EXPLORING THE FUNDAMENTALS OF BAKING SCIENCE THIRD EDITION (Record no. 2093)

MARC details
000 -LEADER
fixed length control field 00361nam a2200109Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 231003s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 978-0-470-39267-6
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) 641.815 FIG 2011
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name PAULA FIGONI
245 00 - TITLE STATEMENT
Title HOW BAKING WORKS : EXPLORING THE FUNDAMENTALS OF BAKING SCIENCE THIRD EDITION
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. NEW JERSEY, CANADA
Name of publisher, distributor, etc. JOHN WILEY & SONS INC.
Date of publication, distribution, etc. 2011
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
        PERPUSTAKAAN KOLEJ KOMUNITI PEKAN PERPUSTAKAAN KOLEJ KOMUNITI PEKAN 10/03/2023   641.815 FIG 2011 000918 10/03/2023 10/03/2023 Books