| 000 -LEADER |
|---|
| fixed length control field |
00646nam a22002057a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20160527102713.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160527b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0710090463 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
UG |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX769 |
| Item number |
F35 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fance, Wilfred, James |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The students' technology of bread making and flour confectionery / |
| Statement of responsibility, etc |
Wilfred James Fance. - |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
London : |
| Name of publisher, distributor, etc |
Routledge and Kegan Paul, |
| Date of publication, distribution, etc |
1981 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xx,443 p., |
| Other physical details |
32 p. of plates : ill.,maps, |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Bibliography:p.435-436 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Bread. |
|
|---|
| Topical term or geographic name as entry element |
Baked products. |
|
|---|
| Topical term or geographic name as entry element |
Flour. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Entry Department |
Law and Social Science |
| Source of classification or shelving scheme |
|