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British food journal. (Record no. 206078)

000 -LEADER
fixed length control field 00728cas a2200229 a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210217094547.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 0007-070X
Source 2
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX501
245 10 - TITLE STATEMENT
Title British food journal.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Bradford, England :
Name of publisher, distributor, etc. MCB University Press
310 ## - CURRENT PUBLICATION FREQUENCY
Current publication frequency Twelve issues yearly,
Date of current publication frequency 2014-
362 1# - DATES OF PUBLICATION AND/OR SEQUENTIAL DESIGNATION
Dates of publication and/or sequential designation Print began with Vol. 68, issue 804 (Jan. 1966).
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food adulteration and inspection
Form subdivision Periodicals.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Marketing
Form subdivision Periodicals.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade
Geographic subdivision Great Britain
Form subdivision Periodicals.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food adulteration and inspection.
Source of heading or term fast
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade.
Source of heading or term fast
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Marketing.
Source of heading or term fast
999 ## -
-- 206078
-- 206078
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Electronic Resource

No items available.