| LDR | 01134nam a2200265 a 4500 | ||
| 001 | 100655695 | ||
| 003 | MiAaHDL | ||
| 005 | 20150410000000.0 | ||
| 006 | m d | ||
| 007 | cr bn ---auaua | ||
| 008 | 910625s1903 nyu b s00010 eng d | ||
| 035 | ⊔ | ⊔ | ‡asdr-uiuc2843655 |
| 035 | ⊔ | ⊔ | ‡9ASU-7419 |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)23986011 |
| 040 | ⊔ | ⊔ | ‡aRQF ‡cRQF |
| 070 | 0 | ⊔ | ‡a100 ‡bN48 (2) no.237 |
| 072 | ⊔ | ⊔ | ‡aQ501 |
| 100 | 1 | 0 | ‡aHarding, H. A. ‡q(Harry Alexis), ‡d1871- |
| 245 | 1 | 4 | ‡aThe role of the lactic-acid bacteria in the manufacture and in the early stages of ripening of cheddar cheese / ‡cH.A. Harding. |
| 260 | 0 | ⊔ | ‡aGeneva, N.Y. : ‡bNew York Agricultural Experiment Station, ‡c1903. |
| 300 | ⊔ | ⊔ | ‡ap. 165-180 ; ‡c22 cm. |
| 490 | 0 | ⊔ | ‡aBulletin / New York Agricultural Experiment Station ; ‡vno. 237 |
| 500 | ⊔ | ⊔ | ‡aCover title. |
| 504 | ⊔ | ⊔ | ‡aIncludes bibliographical references. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 0 | ‡aLactic acid bacteria |
| 650 | ⊔ | 0 | ‡aCheddar cheese ‡xExperiments. |
| 740 | 0 | 1 | ‡aRole of the lactic acid bacteria in the manufacture and in the early stages of ripening of cheddar cheese. |
| CID | ⊔ | ⊔ | ‡a100655695 |
| DAT | 0 | ⊔ | ‡a20020415164815.0 ‡b20150410000000.0 |
| DAT | 1 | ⊔ | ‡a20180312220951.0 ‡b2024-03-05T18:52:51Z |
| DAT | 2 | ⊔ | ‡a2024-03-05T18:30:02Z |
| CAT | ⊔ | ⊔ | ‡aSDR-UIUC ‡dUNKNOWN ‡lprepare.pl-004-007 |
| FMT | ⊔ | ⊔ | ‡aBK |
| HOL | ⊔ | ⊔ | ‡0sdr-uiuc2843655 ‡auiug ‡bSDR ‡cUIUC ‡puiug.30112018455243 ‡sUIU ‡12843655 |
| 974 | ⊔ | ⊔ | ‡bUIU ‡cUIUC ‡d20240305 ‡sgoogle ‡uuiug.30112018455243 ‡y1903 ‡rpd ‡qbib ‡tUS bib date1 < 1929 |