Essential oils reduce Escherichia coli O157:H7 and Salmonella on Spinach leaves / (Record no. 134131)

MARC details
000 -LEADER
fixed length control field 00657nab a2200169 a 4500
001 - CONTROL NUMBER
control field 000136538
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 131024 2012 000 0 eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201702091200
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201611140939
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201611130316
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201510100656
Level of effort used to assign classification VLOAD
-- 201310241051
-- thitiporn
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number IF 34 (235)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Yossa, Nadine
9 (RLIN) 113258
245 10 - TITLE STATEMENT
Title Essential oils reduce Escherichia coli O157:H7 and Salmonella on Spinach leaves /
Statement of responsibility, etc. Nadine Yossa ...[et al.]
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YI2013 M11
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD CONTAMINATION
General subdivision IF
9 (RLIN) 87824
773 ## - HOST ITEM ENTRY
Title Journal of Food Protection
Related parts 75 (3) 2012 : 488-496
International Standard Serial Number 0362-028X
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Information Files

No items available.