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Principles and methods for the risk assessment of chemicals in food / (Record no. 29156)

MARC details
000 -LEADER
fixed length control field 01626cam a22004214a 4500
001 - CONTROL NUMBER
control field 16652618
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200220100732.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110215s2009 sz a b 001 0 eng c
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2011384336
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789241572408
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 924157240X
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocn671711784
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)671711784
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Transcribing agency CHS
Modifying agency SINUS
-- TML
-- TPH
-- CUX
-- AGL
-- YDXCP
-- DLC
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title eng
Language code of summary or abstract fre
-- spa
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number RA 1270
Item number .F6 2009
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.06
245 00 - TITLE STATEMENT
Title Principles and methods for the risk assessment of chemicals in food /
Statement of responsibility, etc. a joint publication of the Food and Agriculture Organization of the United Nations and the World Health Organization.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Geneva :
Name of publisher, distributor, etc. World Health Organization,
Date of publication, distribution, etc. c2009.
300 ## - PHYSICAL DESCRIPTION
Extent 1 v. (various pagings) :
Other physical details ill. ;
Dimensions 21 cm.
490 1# - SERIES STATEMENT
Series statement Environmental health criteria,
International Standard Serial Number 0250-863X ;
Volume/sequential designation 240
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
546 ## - LANGUAGE NOTE
Language note The item is in English with summaries in French and Spanish.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Health risk assessment.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Chemicals.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food additives
General subdivision Toxicology.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food contamination.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pesticide residues in food.
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Contamination.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Food and Agriculture Organization of the United Nations.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element World Health Organization.
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Environmental health criteria ;
Volume/sequential designation 240.
International Standard Serial Number 0250-863X
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c pccadap
d 3
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type
Holdings
Date last seen Total checkouts Full call number Barcode Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Withdrawn status Home library Current library Shelving location Date acquired
10/26/2023   RA 1270 | .F6 2009 20129099 10/26/2023 Loan   Library of Congress Classification       College of Health Science College of Health Science First Floor 10/26/2023

Copyright @ The Margaret Thatcher Library August 2023
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