Effect of incorporation nanocrystalline corn straw cellulose and polyethylene glycol on properties of biodegradable films / (Record no. 145257)

MARC details
000 -LEADER
fixed length control field 00810nab a2200205 a 4500
001 - CONTROL NUMBER
control field 000147747
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170707 2016 000 0 eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201707181329
Level of effort used to assign nonsubject heading access points orawan
Level of effort used to assign subject headings 201707171147
Level of effort used to assign classification napaporn
-- 201707071126
-- napaporn
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number ARTICLE (Eng)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Sun, Haitao.
9 (RLIN) 145556
245 10 - TITLE STATEMENT
Title Effect of incorporation nanocrystalline corn straw cellulose and polyethylene glycol on properties of biodegradable films /
Statement of responsibility, etc. Haitao Sun, Xinru Shao and Zhongsu Ma.
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YS2017 M07
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Cellulose.
9 (RLIN) 152569
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Polyethylene glycol.
9 (RLIN) 153105
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Polyethylene.
9 (RLIN) 152487
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Shao, Xinru,
Relator term co-author.
9 (RLIN) 145558
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ma, Zhongsu,
Relator term co-author.
9 (RLIN) 145559
773 ## - HOST ITEM ENTRY
Title Journal of Food Science
Related parts 81 (10) 2016 : E2529-E2537
International Standard Serial Number 0022-1147
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles

No items available.