| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000pam a2200000 a 4500 |
| 001 |
in00001550813 |
| 005 |
20151022062929.0 |
| 008 |
980917s1999 mdua b 001 0 eng |
| 010 |
|
|
|a 98031467
|
| 020 |
|
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|a 083421234X
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| 035 |
|
|
|a (OCoLC)ocm39914265
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| 040 |
|
|
|a DLC
|c DLC
|d TXA
|d UtOrBLW
|
| 049 |
|
|
|a TXAM
|
| 050 |
0 |
0 |
|a TX531
|b .D43 1999
|
| 082 |
0 |
0 |
|a 664
|2 21
|
| 100 |
1 |
|
|a DeMan, John M.,
|d 1925-
|
| 245 |
1 |
0 |
|a Principles of food chemistry /
|c John M. deMan.
|
| 250 |
|
|
|a 3rd ed.
|
| 264 |
|
1 |
|a Gaithersburg, Md. :
|b Aspen Publishers,
|c 1999.
|
| 300 |
|
|
|a vii, 520 pages :
|b illustrations ;
|c 26 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 A Chapman & Hall food science book
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 650 |
|
0 |
|a Food
|x Composition.
|
| 830 |
|
0 |
|a Chapman & Hall food science book.
|
| 994 |
|
|
|a E0
|b TXA
|
| 948 |
|
|
|a cataloged
|b h
|c 2000/7/22
|d c
|e bwalker
|f 1:07:55 pm
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| 999 |
|
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|a MARS
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|p ric
|a Texas A&M University
|b Rellis Campus
|c Joint Library Facility
|d Remote Storage
|t 0
|e TX531 .D43 1999
|h Library of Congress classification
|i unmediated -- volume
|m A14826287790
|
| 998 |
f |
f |
|a TX531 .D43 1999
|t 0
|l Remote Storage
|