| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000 4500 |
| 001 |
in00000291021 |
| 005 |
20151010082527.0 |
| 008 |
790628s1944 enka b f00000 eng d |
| 035 |
|
|
|a (OCoLC)05119563
|
| 035 |
|
|
|9 ABF8907AM
|
| 040 |
|
|
|a TXA
|c TXA
|d UtOrBLW
|
| 049 |
|
|
|a TXAM
|c [125246]
|
| 090 |
|
|
|a S217
|b .A6132 no. 127
|
| 110 |
2 |
|
|a Small Pig Keepers' Council, Henley-on-Thames, Eng.
|
| 245 |
1 |
0 |
|a Home curing of bacon and hams ;
|b a manual of theory and practice for instructors and others /
|c compiled by the Small Pig Keepers' Council.
|
| 264 |
|
1 |
|a London :
|b H.M. Stationery Off,
|c 1944.
|
| 300 |
|
|
|a ii, 57 pages :
|b illustrations
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 490 |
1 |
|
|a Ministry of Agriculture and Fisheries. Bulletin no. 127
|
| 504 |
|
|
|a Bibliography: pages 56-57.
|
| 650 |
|
0 |
|a Bacon.
|
| 650 |
|
0 |
|a Ham.
|
| 650 |
|
0 |
|a Meat
|x Preservation.
|
| 830 |
|
0 |
|a Bulletin (Great Britain. Ministry of Agriculture, Fisheries and Food) ;
|v no. 127.
|
| 999 |
|
|
|a MARS
|
| 999 |
f |
f |
|s 876a6435-ff1c-33fd-90c4-0aa9d9968a4e
|i 298995a9-f832-3e7c-99c5-4337fc996546
|t 0
|
| 952 |
f |
f |
|p storage
|a Texas A&M University
|b J.J. Pickle Campus
|c High Density Repository
|d Remote Storage
|t 0
|e S217 .A6132 no.118-128
|h Library of Congress classification
|i unmediated -- volume
|m A14805163648
|
| 952 |
f |
f |
|a Texas A&M University
|b J.J. Pickle Campus
|c High Density Repository
|d Remote Storage
|t 0
|e S217 .A6132 no.118-128
|h Library of Congress classification
|
| 998 |
f |
f |
|a S217 .A6132 no.118-128
|t 0
|l Remote Storage
|