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| 035 | ⊔ | ⊔ | ‡asdr-msu.b22846268 |
| 040 | ⊔ | ⊔ | ‡aEEM ‡cEEM ‡dUtOrBLW |
| 049 | ⊔ | ⊔ | ‡aEEMT ‡c1 |
| 099 | ⊔ | ⊔ | ‡a110 215 THS |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)19579387 |
| 100 | 1 | ⊔ | ‡aHaas, Martin Charles. |
| 245 | 1 | 0 | ‡aDetermination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry / ‡cby Martin Charles Haas. |
| 260 | ⊔ | ⊔ | ‡c1963. |
| 300 | ⊔ | ⊔ | ‡a2 unnumbered pages, vii, 81 leaves ; ‡c29 cm |
| 336 | ⊔ | ⊔ | ‡atext ‡btxt ‡2rdacontent |
| 337 | ⊔ | ⊔ | ‡aunmediated ‡bn ‡2rdamedia |
| 338 | ⊔ | ⊔ | ‡avolume ‡bnc ‡2rdacarrier |
| 502 | ⊔ | ⊔ | ‡gThesis ‡bM.S. ‡cMichigan State University. Department of Food Science ‡d1963. |
| 504 | ⊔ | ⊔ | ‡aBibliography: leaves 58-61. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 590 | ⊔ | ⊔ | ‡aMSU: The material is stored off site. Please request materials 3 days ahead of your visit. |
| 650 | ⊔ | 0 | ‡aMeat ‡xPreservation. ‡0http://id.loc.gov/authorities/subjects/sh85082723 |
| CID | ⊔ | ⊔ | ‡a102528388 |
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