MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01414nam a22002657a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
ZW-GwMSU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20191001123737.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191001b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English |
| Transcribing agency |
MSU |
| Description conventions |
rda |
| 041 ## - |
|---|
| -- |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX354 CAM |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cameron, Allan G. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The science of food and cooking |
| Statement of responsibility, etc |
created by Allan G Cameron |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
[Place of publication not identified] |
| Name of publisher, distributor, etc |
[Publisher not identified], |
| Date of publication, distribution, etc |
1982 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
255 pages. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| source |
rdamedia |
| media type term |
unmediated |
| media type code |
n |
| 338 ## - CARRIER TYPE |
|---|
| source |
rdacarrier |
| carrier type term |
volume |
| carrier type code |
nc |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"Incorporating the third edition of Food and its functions." |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 - The need for food - and its nature, 2 - The nature of nutrients, 3 - Digestion and enzymes, 4 - Food and energy, 5 - Body-building foods, 6 - Vitamins, minerals elements and water, 7 - Meal planning and a balanced diet, 8 - Convenience foods, 9 - Food and hygiene, 10 Cooking I: methods and effects on nutrients, 11 - Cooking II: How to cook; some important principles, 12 - Cooking III: Colour, flavour and texture, 13 - Food and the future. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The aim of the book is to present the science of food and cooking in a simple, graphic way that will appeal to any young student who has even an elementary knowledge of general science. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |