| LDR | 00851nam a22002411 4500 | ||
| 001 | 001523788 | ||
| 003 | MiAaHDL | ||
| 005 | 20210817000000.0 | ||
| 006 | m d | ||
| 007 | cr bn ---auaua | ||
| 008 | 890828s1931 nbu|||||||||||||||||eng| | ||
| 010 | ⊔ | ⊔ | ‡a32021287 |
| 035 | ⊔ | ⊔ | ‡a(MiU)990015237880106381 |
| 035 | ⊔ | ⊔ | ‡asdr-miu.990015237880106381 |
| 035 | ⊔ | ⊔ | ‡asdr-nrlfGLAD50471392-B |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)13390607 |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)215142717 |
| 035 | ⊔ | ⊔ | ‡a(SAZTEC)141304210 |
| 035 | ⊔ | ⊔ | ‡a(CaOTULAS)176515378 |
| 035 | ⊔ | ⊔ | ‡z(MiU)Aleph001523788 |
| 040 | ⊔ | ⊔ | ‡cSAZTEC |
| 100 | 1 | ⊔ | ‡aHughes, Donald Clyde. |
| 245 | 1 | 0 | ‡aProgressive changes in pH. acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration ... ‡cby Donald Clyde Hughes. |
| 260 | ⊔ | ⊔ | ‡aLincoln, Neb., ‡c1931. |
| 300 | ⊔ | ⊔ | ‡a34 p. 2 pl. on 1 l., diagrs. ‡c23cm. |
| 502 | ⊔ | ⊔ | ‡aThesis (PH. D.)--University of Nebraska, 1931. |
| 504 | ⊔ | ⊔ | ‡aBibliography: p. 31-34. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 0 | ‡aYeast. |
| 650 | ⊔ | 0 | ‡aBread. |
| CID | ⊔ | ⊔ | ‡a001523788 |
| DAT | 0 | ⊔ | ‡a19890828000000.0 ‡b20210817000000.0 |
| DAT | 1 | ⊔ | ‡a20210920060734.0 ‡b2023-08-05T18:07:28Z |
| CAT | ⊔ | ⊔ | ‡aSDR-MIU ‡dALMA ‡lprepare.pl-004-008 |
| FMT | ⊔ | ⊔ | ‡aBK |
| HOL | ⊔ | ⊔ | ‡0sdr-miu.990015237880106381 ‡aMiU ‡bSDR ‡cMIU ‡pmdp.39015050988578 ‡sMIU ‡1990015237880106381 |
| 974 | ⊔ | ⊔ | ‡bMIU ‡cMIU ‡d20230805 ‡sgoogle ‡umdp.39015050988578 ‡y1931 ‡rund ‡qnfi |
| 974 | ⊔ | ⊔ | ‡bUC ‡cNRLF ‡d20240420 ‡sgoogle ‡uuc1.b3131929 ‡y1931 ‡rund ‡qnfi |