| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000 a 4500 |
| 001 |
in00000020497 |
| 005 |
20220103115004.0 |
| 007 |
cr unu a |
| 008 |
880714s1987 xx b 00010 eng d |
| 035 |
|
|
|9 AAB3415AM
|
| 035 |
|
|
|a (OCoLC)18213966
|
| 040 |
|
|
|a TXA
|c TXA
|d UtOrBLW
|
| 049 |
|
|
|a TXAZ [Also in] [Archives]
|c 1 [A10944716], 2 [A10944766]
|
| 099 |
|
|
|a 1987
|a Thesis
|a B676
|
| 100 |
1 |
|
|a Bohac, Cynthia Kay Edwards,
|d 1961-
|
| 245 |
1 |
0 |
|a Assessment of methodologies for colorimetric cholesterol assay of meats /
|c by Cynthia Kay Edwards Bohac.
|
| 264 |
|
1 |
|a [Place of publication not identified] :
|b [publisher not identified] ;
|c 1987.
|
| 300 |
|
|
|a ix, 45 leaves ;
|c 29 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 500 |
|
|
|a "Major subject: Food Science and Technology."
|
| 500 |
|
|
|a Typescript (photocopy).
|
| 500 |
|
|
|a Vita.
|
| 502 |
|
|
|b M.S.
|c Texas A&M University
|d 1987.
|
| 504 |
|
|
|a Bibliography: leaves 38-44.
|
| 530 |
|
|
|a Also available online.
|
| 650 |
|
0 |
|a Cholesterol.
|
| 650 |
|
0 |
|a Food
|x Cholesterol content
|x Measurement.
|
| 650 |
|
0 |
|a Meat.
|
| 650 |
|
4 |
|a Major food science and technology.
|
| 856 |
4 |
1 |
|u https://hdl.handle.net/1969.1/ETD-TAMU-1987-THESIS-B676
|z Link to OAKTrust copy
|t 0
|
| 999 |
|
|
|a MARS
|
| 999 |
f |
f |
|s 93d745cb-c4f6-3e25-8f98-233a186ba6ff
|i 3e77d257-8cc1-385d-88f2-ebcd82a2ccad
|t 0
|
| 952 |
f |
f |
|p noncirc
|a Texas A&M University
|b J.J. Pickle Campus
|c High Density Repository
|s HDR
|d Remote Storage
|t 0
|e 1987 Thesis B676
|h Other scheme
|i computer -- online resource
|m A14839625787
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
|t 0
|e 1987 Thesis B676
|h Other scheme
|
| 998 |
f |
f |
|a 1987 Thesis B676
|t 0
|l Remote Storage
|
| 998 |
f |
f |
|a 1987 Thesis B676
|t 0
|l Available Online
|