Acceleration of Thai Fish Sauce fermentation using proteinases and bacterial starter cultures / (Record no. 107236)

MARC details
000 -LEADER
fixed length control field 00775nab a2200193 a 4500
001 - CONTROL NUMBER
control field 000109479
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090318c2007 mr1 0 0eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201702091124
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201611130227
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201510100339
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200904221650
Level of effort used to assign classification janyaporn
-- 200903181244
-- thitiporn
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number IF 28 (7)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Yongsawatdigul, J.
9 (RLIN) 102704
245 10 - TITLE STATEMENT
Title Acceleration of Thai Fish Sauce fermentation using proteinases and bacterial starter cultures /
Statement of responsibility, etc. J. Yongsawatdigul, S. Rodtong and N. Raksakulthai
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YI2009 M04 D01
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FISH SAUCE
General subdivision IF
9 (RLIN) 69450
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Rodtong, S.
9 (RLIN) 102705
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Raksakulthai, N.
9 (RLIN) 102706
773 ## - HOST ITEM ENTRY
Title Journal of Food Science
Related parts 72 (9) 2007 : M382-390
International Standard Serial Number 0022-1147
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Information Files

No items available.