| LDR | 01040cam a2200289 a 4500 | ||
| 001 | 009200373 | ||
| 003 | MiAaHDL | ||
| 005 | 20240401000000.0 | ||
| 006 | m d | ||
| 007 | cr bn ---auaua | ||
| 008 | 880229s1988 xx a b 000 0 eng d | ||
| 035 | ⊔ | ⊔ | ‡asdr-coo.1035546 |
| 035 | ⊔ | ⊔ | ‡z(COO)Voyager1035546 |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)18373327 |
| 035 | ⊔ | ⊔ | ‡a(NIC)notisAEN3408 |
| 035 | ⊔ | ⊔ | ‡a(CStRLIN)NYCX88B12240 |
| 040 | ⊔ | ⊔ | ‡aNIC ‡cNIC ‡dNIC |
| 100 | 1 | ⊔ | ‡aGoff, Harry Douglas, ‡d1960- |
| 245 | 1 | 4 | ‡aThe role of chemical emulsifiers and dairy proteins in fat destabilization during the manufacture of ice cream / ‡cby Harry Douglas Goff. |
| 260 | ⊔ | ⊔ | ‡c1988. |
| 300 | ⊔ | ⊔ | ‡axiv, 179 leaves : ‡bill. ; ‡c29 cm. |
| 500 | ⊔ | ⊔ | ‡aTypescript (photocopy) |
| 502 | ⊔ | ⊔ | ‡bPh. D. ‡cCornell University ‡dJanuary 1988 |
| 504 | ⊔ | ⊔ | ‡aBibliography: leaves 165-179. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 7 | ‡aSurface active agents ‡2fast ‡0(OCoLC)fst01139197 |
| 650 | ⊔ | 7 | ‡aIce cream, ices, etc. ‡2fast ‡0(OCoLC)fst00966558 |
| 650 | ⊔ | 7 | ‡aFood ‡xFat content ‡2fast ‡0(OCoLC)fst00930511 |
| 650 | ⊔ | 0 | ‡aSurface active agents. |
| 650 | ⊔ | 0 | ‡aFood ‡xFat content. |
| 650 | ⊔ | 0 | ‡aIce cream, ices, etc. |
| CID | ⊔ | ⊔ | ‡a009200373 |
| DAT | 0 | ⊔ | ‡a20220305171756.8 ‡b20240401000000.0 |
| DAT | 1 | ⊔ | ‡a20240401151010.0 ‡b2024-06-27T17:31:27Z |
| CAT | ⊔ | ⊔ | ‡aSDR-COO ‡ccoo ‡dFOLIO ‡lprepare.pl-004-008 |
| FMT | ⊔ | ⊔ | ‡aBK |
| HOL | ⊔ | ⊔ | ‡0sdr-coo.1035546 ‡acoo ‡bSDR ‡cCOO ‡f1035546 ‡pcoo.31924050269053 ‡sCOO ‡11035546 |
| 974 | ⊔ | ⊔ | ‡bCOO ‡cCOO ‡d20240627 ‡sgoogle ‡ucoo.31924050269053 ‡y1988 ‡ric ‡qbib ‡tnon-US bib date1 >= 1929 |