Effect of different methods of cooking on the iodine content of iodised salt (Record no. 116902)

MARC details
000 -LEADER
fixed length control field 00722nam a2200169Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170101s2002 xx 000 0 und d
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number T 641.6 D45E
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Dimri, Megha
245 #0 - TITLE STATEMENT
Title Effect of different methods of cooking on the iodine content of iodised salt
250 ## - EDITION STATEMENT
Edition statement Food and Nutrition
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Ludhiana
Name of publisher, distributor, etc. P. A. U.
Date of publication, distribution, etc. 2002
300 ## - PHYSICAL DESCRIPTION
Extent 29cm. 115[10]
520 ## - SUMMARY, ETC.
Summary, etc. The research study on the effect of different methods of cooking on the iodine content of iodised salt was conducted in three phases. Survey was done of hundred families residing in colonies near P AU Campus. The aspects covered were background informatio
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element SALT, IODIZED
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term SALT, IODIZED
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Theses/ Dissertation
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total Checkouts Full call number Barcode Date last seen Bill Date Koha item type
    Dewey Decimal Classification     Mohinder Singh Randhawa Library Mohinder Singh Randhawa Library 03/10/2008   T 641.6 D45E 223614 15/04/2017 15/04/2017 Theses/ Dissertation
    Dewey Decimal Classification     Mohinder Singh Randhawa Library Mohinder Singh Randhawa Library 03/10/2008   T 641.6 D45E 223615 15/04/2017 15/04/2017 Theses/ Dissertation

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