| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000cam a2200000 a 4500 |
| 001 |
in00004472930 |
| 005 |
20191202143235.0 |
| 008 |
871223s1988 enka b 00110 eng |
| 010 |
|
|
|a 87036085
|
| 020 |
|
|
|a 0632021810
|
| 035 |
|
|
|a (OCoLC)17413255
|
| 035 |
|
|
|9 AAE2409MS
|
| 035 |
|
|
|z (UtOrBLW)13530
|
| 035 |
|
|
|a 24106
|
| 040 |
|
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|a DLC
|c DLC
|d TMV
|d UtOrBLW
|
| 049 |
|
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|a TMVM
|c 1
|
| 050 |
0 |
0 |
|a QR115
|b .I46 1988
|
| 060 |
|
4 |
|a QW 85
|b I61a 1988
|
| 082 |
0 |
|
|a 664/.07
|2 19
|
| 110 |
2 |
|
|a International Commission on Microbiological Specifications for Foods.
|
| 245 |
1 |
0 |
|a Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality /
|c the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies.
|
| 264 |
|
1 |
|a Oxford ;
|a Boston :
|b Blackwell Scientific,
|c 1988.
|
| 300 |
|
|
|a xiv, 357 pages :
|b illustrations ;
|c 24 cm.
|
| 336 |
|
|
|a text
|2 rdacontent
|b txt
|
| 337 |
|
|
|a unmediated
|2 rdamedia
|
| 338 |
|
|
|a volume
|2 rdacarrier
|b nc
|
| 490 |
1 |
|
|a Microorganisms in foods ;
|v 4
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 650 |
|
2 |
|a Food Microbiology.
|
| 650 |
|
2 |
|a Food Handling
|x standards.
|
| 650 |
|
2 |
|a Food-Processing Industry
|x standards.
|
| 830 |
|
0 |
|a Microorganisms in foods ;
|v 4.
|
| 999 |
|
|
|a MARS
|
| 999 |
f |
f |
|s 50530cc2-5b52-3cfa-a259-bd16a69b5909
|i c754229f-256a-39e1-b466-1aacd3dfd8e2
|t 0
|
| 952 |
f |
f |
|p ric
|a Texas A&M University
|b Rellis Campus
|c Joint Library Facility
|d Remote Storage
|t 0
|e QW 85 I61a 1988
|h National Library of Medicine classification
|i unmediated -- volume
|m 323890096749H
|
| 998 |
f |
f |
|a QW 85 I61a 1988
|t 0
|l Remote Storage
|