Normal view MARC view
  • FOOD62M01

Entry Chronological Term

Number of records used in: 17

001 - CONTROL NUMBER

  • control field: 159752

003 - CONTROL NUMBER IDENTIFIER

  • control field:

005 - DATE AND TIME OF LATEST TRANSACTION

  • control field: 20190621141817.0

008 - FIXED-LENGTH DATA ELEMENTS

  • fixed length control field: 190621|| aca||aabn | a|a d

040 ## - CATALOGING SOURCE

  • Original cataloging agency:
  • Transcribing agency:

148 ## - HEADING--CHRONOLOGICAL TERM

  • Chronological term: FOOD62M01

670 ## - SOURCE DATA FOUND

  • Source citation: Work cat.: ()148308: Pan, Li-Hua. 153911, Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat /