| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000Ma 4500 |
| 001 |
in00003545461 |
| 006 |
m o d |
| 007 |
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| 008 |
121227s1996 ne o 000 0 eng d |
| 005 |
20260422221950.1 |
| 020 |
|
|
|a 9789400915138 (electronic bk.)
|
| 020 |
|
|
|a 9400915136 (electronic bk.)
|
| 035 |
|
|
|a (OCoLC)840304578
|
| 040 |
|
|
|a I9W
|b eng
|e pn
|c I9W
|d OCLCQ
|d UV0
|d OCLCO
|d GW5XE
|d UtOrBLW
|
| 049 |
|
|
|a TXAM
|
| 050 |
|
4 |
|a SD1-668
|
| 082 |
0 |
4 |
|a 634.9
|2 23
|
| 100 |
1 |
|
|a Henry, R. J.
|
| 245 |
1 |
0 |
|a Cereal Grain Quality /
|c edited by R.J. Henry, P.S. Kettlewell.
|
| 264 |
|
1 |
|a Dordrecht :
|b Springer Netherlands,
|c 1996.
|
| 300 |
|
|
|a 1 online resource (504 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 520 |
|
|
|a The commercial value of cereals is dependent on how suitable the grain is for use in consumer products; this is in turn dependent on the functional and nutritional quality of the grain. Cereal Grain Quality brings together in one volume information on the biochemical constituents of the major cereal species, and how the composition of grain affects quality.
|
| 500 |
|
|
|a Electronic resource.
|
| 650 |
|
0 |
|a Life sciences.
|
| 650 |
|
0 |
|a Food science.
|
| 650 |
|
0 |
|a Forests and forestry.
|
| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 700 |
1 |
|
|a Kettlewell, P. S.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://link.springer.com/10.1007/978-94-009-1513-8
|z Connect to the full text of this electronic book
|t 0
|
| 994 |
|
|
|a 92
|b TXA
|
| 999 |
|
|
|a MARS
|
| 999 |
f |
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|s e4ab6cbc-10b7-3bd7-89eb-cbd592f44ecb
|i e5586a0e-b863-3d7c-bac1-04bf3b9c9111
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
|t 0
|e SD1-668
|h Library of Congress classification
|
| 998 |
f |
f |
|a SD1-668
|t 0
|l Available Online
|