<?xml version="1.0" encoding="utf-8" ?> <rss version="2.0" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"> <channel> <title> <![CDATA[Chinhoyi University of Technology Library Search for 'Provider:Blackie Academic &amp; Professional,']]> </title> <link> /cgi-bin/koha/opac-search.pl?q=ccl=Provider%3ABlackie%20Academic%20%26%20%20Professional%2C&#38;sort_by=relevance&#38;format=rss </link> <atom:link rel="self" type="application/rss+xml" href="/cgi-bin/koha/opac-search.pl?q=ccl=Provider%3ABlackie%20Academic%20%26%20%20Professional%2C&#38;sort_by=relevance&#38;format=rss"/> <description> <![CDATA[ Search results for 'Provider:Blackie Academic &amp; Professional,' at Chinhoyi University of Technology Library]]> </description> <opensearch:totalResults>4</opensearch:totalResults> <opensearch:startIndex>0</opensearch:startIndex> <opensearch:itemsPerPage>50</opensearch:itemsPerPage> <atom:link rel="search" type="application/opensearchdescription+xml" href="/cgi-bin/koha/opac-search.pl?q=ccl=Provider%3ABlackie%20Academic%20%26%20%20Professional%2C&#38;sort_by=relevance&#38;format=opensearchdescription"/> <opensearch:Query role="request" searchTerms="q%3Dccl%3DProvider%253ABlackie%2520Academic%2520%2526%2520%2520Professional%252C" startPage="" /> <item> <title> Technology of reduced-additive foods / </title> <dc:identifier>ISBN:0751400025 (acid-free)</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=10921</link> <description> <![CDATA[ <p> London ; | New York : Blackie Academic &amp; Professional, 1993 .<br /> xii, 249 pages : 24 cm..<br /> 0751400025 (acid-free) </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=10921">Place hold on <em>Technology of reduced-additive foods /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=10921</guid> </item> <item> <title> Advances in baking technology / </title> <dc:identifier>ISBN:0751400556 :</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=12539</link> <description> <![CDATA[ <p> By Kamel, Basil S. (ed.),.<br /> London : Blackie Academic &amp; Professional, 1993 .<br /> 408 pages : 0751400556 : </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=12539">Place hold on <em>Advances in baking technology /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=12539</guid> </item> <item> <title> Introduction to modern inorganic chemistry. </title> <dc:identifier>ISBN:0751403733</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=15743</link> <description> <![CDATA[ <p> By Mackay, K.M..<br /> London : Blackie Academic Professional, 1996 .<br /> xvi, 467 pages illustrations. , Includes bibliographical references and index. 0751403733 </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=15743">Place hold on <em>Introduction to modern inorganic chemistry.</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=15743</guid> </item> <item> <title> The Technology of dairy products / </title> <dc:identifier>ISBN:075140344X</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=17041</link> <description> <![CDATA[ <p> London : Blackie Academic &amp; Professional, 1998 .<br /> xiv, 446p.: 075140344X </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=17041">Place hold on <em>The Technology of dairy products /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=17041</guid> </item> </channel> </rss>
