| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000La 4500 |
| 001 |
in00001745537 |
| 005 |
20220105122441.0 |
| 006 |
m u |
| 007 |
cr cn- |
| 008 |
010430s2000 nyu s 001 0 eng d |
| 020 |
|
|
|a 0585368864 (electronic bk.) :
|c $185.00
|
| 020 |
|
|
|z 0824703723
|
| 035 |
|
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|a (OCoLC)ocm47011080
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| 035 |
|
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|a IKMN
|
| 050 |
1 |
4 |
|a TX556.5
|b .P37 2000eb
|
| 245 |
0 |
0 |
|a Surimi and Surimi seafood /
|c edited by Jae W. Park.
|
| 250 |
|
|
|a 1st ed.
|
| 264 |
|
1 |
|a New York, N.Y. :
|b Marcel Dekker,
|c [2000]
|
| 264 |
|
4 |
|c ©2000
|
| 300 |
|
|
|a viii, 500 pages ;
|c 23 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food science and technology ;
|v v. 101
|
| 504 |
|
|
|a Includes index.
|
| 533 |
|
|
|a Electronic reproduction.
|b Boulder, Colo. :
|c NetLibrary,
|d 2001.
|n Available via World Wide Web.
|n Access may be limited to NetLibrary affiliated libraries.
|
| 500 |
|
|
|a Electronic resource.
|
| 650 |
|
0 |
|a Food industry and trade.
|0 http://id.loc.gov/authorities/subjects/sh85050282
|
| 650 |
|
0 |
|a Seafood
|x Composition.
|
| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 650 |
|
0 |
|a Food science.
|0 http://id.loc.gov/authorities/subjects/sh2018000786
|
| 700 |
1 |
|
|a Park, Jae W.
|
| 710 |
2 |
|
|a NetLibrary, Inc.
|0 http://id.loc.gov/authorities/names/no99080690
|
| 830 |
|
0 |
|a Food science and technology (Academic Press) ;
|v v. 101.
|0 http://id.loc.gov/authorities/names/n42011620
|
| 856 |
4 |
1 |
|u https://proxy.library.tamu.edu/login?url=http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=45480
|z Connect to the full text of this electronic book
|t 0
|
| 994 |
|
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|a 92
|b IKM
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|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e TX556.5 .P37 2000eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a TX556.5 .P37 2000eb
|t 0
|l Available Online
|