Baking science : (Record no. 4262)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01130nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240103143704.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240103b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-1-64567-454-2 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NUFAIRVIEW |
| Transcribing agency | NUFAIRVIEW |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 763 F73 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Frances, Dikla Levy |
| Relator term | author |
| 245 ## - TITLE STATEMENT | |
| Title | Baking science : |
| Remainder of title | Foolproof formulas to create the best cakes, pies, cookies, breads and more / |
| Statement of responsibility, etc. | Dikla Levy Frances |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Salem, Massachusetts : |
| Name of publisher, distributor, etc. | Page Street Publishing Co., |
| Date of publication, distribution, etc. | c2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 191 pages : |
| Other physical details | colored illustrations ; |
| Dimensions | 23 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 1,074.40 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | What is baking science? -- Stabilizers : ingredients that add structure in baking -- Tenderizers : ingredients that create the ideal texture in baking -- Temperature : the force that transforms ingredients into baked goods -- Foolproof formulas : the easy, scientific way to assure your baked goods succeed -- Putting it all together : use the science you've learned to take your baking to the next level! |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BAKING |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BAKING TECHNIQUE |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| School of Tourism and Hospitality Management | NU Fairview College LRC | NU Fairview College LRC | General Circulation | 11/30/2023 | Purchased - Fullybooked | 1 | GC TX 763 F73 2022 | NUFAI000004877 | 06/30/2025 | 06/30/2025 | 01/03/2024 | Books |
