| LDR | 00703nam a22002291 4500 | ||
| 001 | 001046569 | ||
| 003 | MiAaHDL | ||
| 005 | 20210817000000.0 | ||
| 006 | m d | ||
| 007 | cr bn ---auaua | ||
| 008 | 890208s1916 pau 00000 eng d | ||
| 010 | ⊔ | ⊔ | ‡a16015567 |
| 035 | ⊔ | ⊔ | ‡a(MiU)990010465690106381 |
| 035 | ⊔ | ⊔ | ‡asdr-miu.990010465690106381 |
| 035 | ⊔ | ⊔ | ‡asdr-ia-loc8242309 |
| 035 | ⊔ | ⊔ | ‡asdr-nrlf.b131749328 |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)29842503 |
| 035 | ⊔ | ⊔ | ‡a(SAZTEC)141300800 |
| 035 | ⊔ | ⊔ | ‡a(CaOTULAS)176088043 |
| 035 | ⊔ | ⊔ | ‡z(MiU)Aleph001046569 |
| 040 | ⊔ | ⊔ | ‡cCarP |
| 050 | 0 | ⊔ | ‡aTX558.W5 ‡bB6 |
| 100 | 1 | ⊔ | ‡aBlish, Morris Joslin, ‡d1889- |
| 245 | 0 | 0 | ‡aOn the chemical constitution of the proteins of wheat flour and its relation to baking stength ... |
| 260 | ⊔ | ⊔ | ‡aEaston, Pa., ‡bEschenbach printing co., ‡c1916. |
| 300 | ⊔ | ⊔ | ‡a19, [1] p. ‡c24 cm. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 0 | ‡aProteins |
| 650 | ⊔ | 0 | ‡aFlour |
| CID | ⊔ | ⊔ | ‡a001046569 |
| DAT | 0 | ⊔ | ‡a19890208000000.0 ‡b20210817000000.0 |
| DAT | 1 | ⊔ | ‡a20210923060709.0 ‡b2023-07-29T17:31:39Z |
| CAT | ⊔ | ⊔ | ‡aSDR-MIU ‡dALMA ‡lprepare.pl-004-008 |
| FMT | ⊔ | ⊔ | ‡aBK |
| HOL | ⊔ | ⊔ | ‡0sdr-miu.990010465690106381 ‡aMiU ‡bSDR ‡cMIU ‡pmdp.39015074765317 ‡sMIU ‡1990010465690106381 |
| 974 | ⊔ | ⊔ | ‡bMIU ‡cMIU ‡d20230729 ‡sgoogle ‡umdp.39015074765317 ‡y1916 ‡rpd ‡qbib ‡tUS bib date1 < 1929 |
| 974 | ⊔ | ⊔ | ‡8ia.onchemicalconsti00blis ‡bLOC ‡cILOC ‡d20130810 ‡sia ‡uloc.ark:/13960/t3qv45w6w ‡y1916 ‡rpd ‡qbib ‡tUS bib date1 < 1929 |
| 974 | ⊔ | ⊔ | ‡8ia.onchemicalconsti00blisrich ‡bUC ‡cINRLF ‡d20181207 ‡sia ‡uuc2.ark:/13960/t17m0b29t ‡y1916 ‡rpd ‡qbib ‡tUS bib date1 < 1929 |