Evaluation of peel plateTM EC for determination of E. coli and coliform or total coliform in dairy products / (Record no. 141798)

MARC details
000 -LEADER
fixed length control field 00755nam a2200181 a 4500
001 - CONTROL NUMBER
control field 000144241
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160921 2016 000 0 eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201702091528
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201611151723
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201609211533
Level of effort used to assign classification staff
Level of effort used to assign subject headings 201607061115
Level of effort used to assign classification orawan
-- 201607011507
-- marisa
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number ARTICLE (Eng)
245 00 - TITLE STATEMENT
Title Evaluation of peel plateTM EC for determination of E. coli and coliform or total coliform in dairy products /
Statement of responsibility, etc. Robert S. Salter ... [et al.].
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YS2016 M07
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Peel plate.
9 (RLIN) 141017
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Inclusivity organisms.
9 (RLIN) 141020
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Exclusivity organisms.
9 (RLIN) 141021
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Salter, Robert S.,
Relator term author.
9 (RLIN) 141019
773 ## - HOST ITEM ENTRY
Title Journal of AOAC International
Related parts 99 (1) 2016 : 153-169
International Standard Serial Number 1060-3271
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles

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