| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000Ia 4500 |
| 001 |
in00002472021 |
| 005 |
20210727085059.0 |
| 006 |
m d |
| 007 |
cr cn||||||||| |
| 008 |
081017m20039999nyua sb 001 0 eng d |
| 020 |
|
|
|a 0387288139
|
| 020 |
|
|
|a 9780387288130
|
| 035 |
|
|
|a (OCoLC)262687457
|
| 035 |
|
|
|a (OCoLC)ocn262687457
|
| 035 |
|
|
|a 3071436
|
| 037 |
|
|
|a 978-0-387-26364-9
|b Springer
|n http://www.springerlink.com
|
| 040 |
|
|
|a GW5XE
|b eng
|c GW5XE
|d UtOrBLW
|
| 049 |
|
|
|a TEFA
|
| 050 |
1 |
4 |
|a SF251
|b .A38 2003eb
|
| 070 |
1 |
|
|a SF251
|b .A38 2003
|
| 082 |
0 |
4 |
|a 637.1
|2 22
|
| 245 |
0 |
0 |
|a Advanced dairy chemistry /
|c edited by P.F. Fox and P.L.H. McSweeney.
|
| 250 |
|
|
|a 3rd ed.
|
| 264 |
|
1 |
|a New York ;
|a London :
|b Kluwer Academic/Plenum,
|c [2003-]
|
| 264 |
|
4 |
|c ©2003-
|
| 300 |
|
|
|a volumes :
|b illustrations ;
|c 24 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 Electronic resource.
|
| 500 |
|
|
|a Previous edition: London : Elsevier Applied Science, 1992.
|
| 500 |
|
|
|a V. 2 published by Springer, c2006.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 505 |
1 |
|
|a v. 1. Proteins (Part A and B) -- v.2. Lipids
|
| 533 |
|
|
|a Electronic reproduction.
|b New York :
|c Springer,
|d 2008.
|n Mode of access: World Wide Web.
|n System requirements: Web browser.
|n Title from title screen (viewed on Oct. 10, 2008).
|n Access may be restricted to users at subscribing institutions.
|
| 650 |
|
0 |
|a Dairy products
|x Analysis.
|0 http://id.loc.gov/authorities/subjects/sh2008102005
|
| 650 |
|
0 |
|a Dairy products
|x Composition.
|
| 650 |
|
0 |
|a Lipids.
|0 http://id.loc.gov/authorities/subjects/sh85077296
|
| 650 |
|
0 |
|a Milk
|x Analysis.
|0 http://id.loc.gov/authorities/subjects/sh2010101874
|
| 650 |
|
0 |
|a Milk
|x Composition.
|0 http://id.loc.gov/authorities/subjects/sh85085319
|
| 650 |
|
7 |
|a Laticínios.
|2 larpcal
|
| 650 |
|
7 |
|a Leite (composição)
|2 larpcal
|
| 651 |
|
7 |
|a ProteÍnas.
|2 larpcal
|
| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 700 |
1 |
|
|a Fox, P. F.
|0 http://id.loc.gov/authorities/names/n83019989
|
| 700 |
1 |
|
|a McSweeney, P. L. H.
|0 http://id.loc.gov/authorities/names/nb97081155
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|0 http://id.loc.gov/authorities/names/no2005046756
|
| 740 |
0 |
2 |
|a Lipids.
|
| 740 |
0 |
2 |
|a Proteins (part A and B)
|
| 776 |
1 |
|
|c Original
|z 0306472716
|z 9780306472718
|z 0387263640
|z 9780387263649
|w (OCoLC)51965196
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://dx.doi.org/10.1007/0-387-28813-9
|z Connect to the full text of this electronic book
|t 0
|
| 994 |
|
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|a C0
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|
| 999 |
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|a MARS
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| 999 |
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|s cd32a92f-d3d6-3416-b9f9-e519e42ff385
|i 666784ac-6529-3914-b0d0-c4405642425a
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e SF251 .A38 2003eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a SF251 .A38 2003eb
|t 0
|l Available Online
|