Heat and mass transfer (Record no. 67640)

000 -LEADER
fixed length control field 00738nam a22002057a 4500
003 - CONTROL NUMBER IDENTIFIER
control field NUST-PNEC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170116181028.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140509b xxu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 007325035X
040 ## - CATALOGING SOURCE
Transcribing agency PNEC
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 621.4022 CEN
100 ## - MAIN ENTRY--PERSONAL NAME
9 (RLIN) 65
Personal name Cengel, Yunus A.
245 ## - TITLE STATEMENT
Title Heat and mass transfer
Remainder of title A practical approach
Statement of responsibility, etc. Yunus A. Cengel
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Dehli
Name of publisher, distributor, etc. Tata-McGraw-Hill Education Pvt.Ltd
Date of publication, distribution, etc. c.2006
300 ## - PHYSICAL DESCRIPTION
Extent xxiv, 879 p. :
Other physical details ill. :
Dimensions 24 cm.
500 ## - GENERAL NOTE
General note Includes Index http://www.amazon.com/Heat-Mass-Transfer-Practical-Approach/dp/007325035X/ref=sr_1_1?s=books&ie=UTF8&qid=1399615646&sr=1-1&keywords=heat+and+mass+transfer+cengel+3rd+edition
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
General subdivision ME
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
          Pakistan Navy Engineering College (PNEC) Pakistan Navy Engineering College (PNEC)       621.4022 CEN PNECLIB-029884 09/18/2015   Book
© 2023 Central Library, National University of Sciences and Technology. All Rights Reserved.