Reduction of Escherichia coli O157:H7 in fresh spinach using Bovamine ® meat cultures as a post-harvest intervention and its impact on sensory properties / (Record no. 114346)

MARC details
000 -LEADER
fixed length control field 00813nab a2200181 a 4500
001 - CONTROL NUMBER
control field 000116629
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100601c2010 mr1 0 0eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201702091218
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201611141001
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201510100428
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201006031605
Level of effort used to assign classification suwasri
-- 201006011511
-- thitiporn
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gragg, Sara E.
9 (RLIN) 109686
245 10 - TITLE STATEMENT
Title Reduction of Escherichia coli O157:H7 in fresh spinach using Bovamine ® meat cultures as a post-harvest intervention and its impact on sensory properties /
Statement of responsibility, etc. Sara E. Gragg, J.C. Brooks and Mindy M. Brashears
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YA2010 M07
555 ## - CUMULATIVE INDEX/FINDING AIDS NOTE
Cumulative index/finding aids note Lactic acid bacteria; Inhibitory action
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Brooks, J.C.
9 (RLIN) 100306
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Brashears, Mindy M.
9 (RLIN) 103879
773 ## - HOST ITEM ENTRY
Title Food Protection Trends
Related parts 30 (2) 2010 : 72-77
International Standard Serial Number 1541-9576
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles

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