Preparation of substrate for flavorant from chicken bone residue with hot-pressure process / (Record no. 142530)

MARC details
000 -LEADER
fixed length control field 00698nab a2200181 a 4500
001 - CONTROL NUMBER
control field 000144977
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160927 2016 000 0 eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201702091534
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201611291153
Level of effort used to assign classification orawan
Level of effort used to assign subject headings 201611151730
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201611151343
Level of effort used to assign classification marisa
-- 201609271214
-- marisa
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number ARTICLE (Eng)
245 00 - TITLE STATEMENT
Title Preparation of substrate for flavorant from chicken bone residue with hot-pressure process /
Statement of responsibility, etc. Jin-Zhi Wang ... [et al.].
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YS2016 M09
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Amino acids.
9 (RLIN) 18387
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Chicken.
9 (RLIN) 152724
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Flavor.
9 (RLIN) 152553
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Wang, Jin-Zhi,
Relator term author.
9 (RLIN) 142205
773 ## - HOST ITEM ENTRY
Title Journal of Food Science
Related parts 81 (3) 2016 : C578-C586
International Standard Serial Number 0022-1147
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles

No items available.