Texture and water retention improvement in high-pressure thermally treated scrambled egg patties / (Record no. 97218)

MARC details
000 -LEADER
fixed length control field 00785nab a2200193 a 4500
001 - CONTROL NUMBER
control field 000099416
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 070422c2006 mr1 0 0eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201702091011
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201611130048
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201510100223
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200901271029
Level of effort used to assign classification suwasri
-- 200704221441
-- suwasri
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number IF 35 (169)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Juliano, Pablo
9 (RLIN) 92852
245 10 - TITLE STATEMENT
Title Texture and water retention improvement in high-pressure thermally treated scrambled egg patties /
Statement of responsibility, etc. Pablo Juliano ...[et al.]
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YE2007 M05 D01
555 ## - CUMULATIVE INDEX/FINDING AIDS NOTE
Cumulative index/finding aids note Syneresis
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element EGGS
General subdivision IF
9 (RLIN) 90189
773 ## - HOST ITEM ENTRY
Title Journal of Food Science
Related parts 71 (2) 2006 : E52-E61
International Standard Serial Number 0021-8561
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://siweb.dss.go.th/article/show_atricle.asp?Article_ID=670">http://siweb.dss.go.th/article/show_atricle.asp?Article_ID=670</a>
Access method http
Name of location of host Summary note
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Information Files

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