Principles of fermentation technology (Record no. 89050)
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000 -LEADER | |
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fixed length control field | 00147 a2200061 4500 |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20210121103235.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 181211b ||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780080999531 |
080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER | |
Universal Decimal Classification number | 602.42:577.152.3 |
Item number | STA |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Stanbury, Peter F |
245 ## - TITLE STATEMENT | |
Title | Principles of fermentation technology |
250 ## - EDITION STATEMENT | |
Edition statement | 3rd ed. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc | Oxford |
Name of publisher, distributor, etc | Butterworth - Heinemann |
Date of publication, distribution, etc | 2017 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xix, 803p. |
653 ## - INDEX TERM--UNCONTROLLED | |
Uncontrolled term | Microbial growth kinetics |
653 ## - INDEX TERM--UNCONTROLLED | |
Uncontrolled term | Industrial fermentation - Effluent treatment |
653 ## - INDEX TERM--UNCONTROLLED | |
Uncontrolled term | Fermenter design and operation |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Whitaker, Allan |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Hall, Stephen, J |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
item type | Books |
Lost status | Source of classification or shelving scheme | Not for loan | Home library | Current library | Date acquired | Cost, normal purchase price | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date checked out | Cost, replacement price | Price effective from | Koha item type |
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Universal Decimal Classification | University Library | University Library | 28/02/2017 | 0.00 | 7 | 1 | 602.42.577.142.3 STA | 00078669 | 16/08/2023 | 04/08/2023 | 0.00 | 28/02/2017 | Books |