| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000 4500 |
| 001 |
in00000093966 |
| 005 |
20150927070235.0 |
| 008 |
750516s1949 eng u |
| 010 |
|
|
|a 49050284
|
| 035 |
|
|
|a (OCoLC)01338552
|
| 035 |
|
|
|9 AAL5819AM
|
| 040 |
|
|
|c INT
|d TXA
|d UtOrBLW
|
| 049 |
|
|
|a TXAM [Also in] [Med Sci]
|c 1 [175395]
|
| 050 |
0 |
0 |
|a TS1960
|b .J4
|
| 082 |
0 |
|
|a 664.9
|
| 100 |
1 |
|
|a Jensen, Lloyd Bryan,
|d 1896-
|
| 245 |
1 |
0 |
|a Meat and meat foods ;
|b processing and preservation from meat plant to consumer.
|
| 264 |
|
1 |
|a New York :
|b Ronald Press Co.,
|c [1949]
|
| 300 |
|
|
|a iv, 218 pages :
|b diagrams ;
|c 22 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 490 |
1 |
|
|a Humanizing science series
|
| 504 |
|
|
|a Bibliography: pages 197-212.
|
| 650 |
|
0 |
|a Meat
|x Preservation.
|
| 650 |
|
0 |
|a Cooking (Meat)
|
| 830 |
|
0 |
|a Humanizing science series.
|
| 999 |
|
|
|a MARS
|
| 999 |
f |
f |
|s 048a916d-c059-303f-882d-5c178bdfae21
|i 749496bc-347c-353a-b712-fcb596552c38
|t 0
|
| 952 |
f |
f |
|p ric
|a Texas A&M University
|b Rellis Campus
|c Joint Library Facility
|d Remote Storage
|t 0
|e TS1960 .J4
|h Library of Congress classification
|i unmediated -- volume
|m A14805654348
|
| 998 |
f |
f |
|a TS1960 .J4
|t 0
|l Remote Storage
|