Normal view
MARC view
- FOOD62M01
Entry Chronological Term
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 /