Determination of cholesterol content in french fries from three fast food franchise / (Record no. 8644)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01419nam a22002537a 4500 |
| 001 - CONTROL NUMBER | |
| control field | M BIO 1998 0003 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240720152650.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160505b1998 xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Language of cataloging | eng |
| Transcribing agency | FEU-NRMF MEDICAL LIBRARY |
| Description conventions | rda |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | english |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | M BIO 1998 0003 |
| 245 ## - TITLE STATEMENT | |
| Title | Determination of cholesterol content in french fries from three fast food franchise / |
| Statement of responsibility, etc. | Section B1. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Manila: |
| Name of publisher, distributor, etc. | Department of Biochemistry, FEU-NRMF, |
| Date of publication, distribution, etc. | 1998. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 13 pages: |
| Dimensions | 28 cm. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type term | volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes appendices and bibliographical references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Abstract: The cholesterol content of French fries from three different fast food chains (W, J and M) in the country was measured, qualitatively and quantitatively, using the Liebermann-Burchard method. A 100 g sample of each went through organic extraction and isolation procedures and was measured quantitatively by crystallization and weighing the crysals. Among the three, French fries from the fast food "W" had the highest cholesterol level at 200 mg, followed by fast food chains "J" and "M" (100 mg each). These differences could be due to the method of preparation of the French fries, the manner of cooking and the cooking oil used. |
| 521 ## - TARGET AUDIENCE NOTE | |
| Target audience note | Thesis - Department of Biochemistry & Nutrition |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Section B1 |
| Relator term | author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Room Use |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Far Eastern University - Nicanor Reyes Medical Foundation | Far Eastern University - Nicanor Reyes Medical Foundation | Theses | 02/11/2015 | M BIO 1998 0003 | T000447 | 02/11/2015 | 07/22/2016 | Room Use |
