| LDR | 01255nam a2200301 a 4500 | ||
| 001 | 102545053 | ||
| 003 | MiAaHDL | ||
| 005 | 20190211000000.0 | ||
| 006 | m d | ||
| 007 | cr bn ---auaua | ||
| 008 | 950306s1993 xx a b 000 0 eng d | ||
| 035 | ⊔ | ⊔ | ‡asdr-msu.b29225103 |
| 035 | ⊔ | ⊔ | ‡a32095360 |
| 040 | ⊔ | ⊔ | ‡aEEM ‡cEEM ‡dUtOrBLW |
| 049 | ⊔ | ⊔ | ‡aEEMT |
| 099 | ⊔ | ⊔ | ‡a134 599 THS |
| 035 | ⊔ | ⊔ | ‡a(OCoLC)32095360 |
| 100 | 1 | ⊔ | ‡aBryant, Anita Corinne. |
| 245 | 1 | 0 | ‡aMicrostructure, sensory and textural characteristics of cheddar cheese as influenced by milkfat / ‡cby Anita Corinne Bryant. |
| 260 | ⊔ | ⊔ | ‡c1993. |
| 300 | ⊔ | ⊔ | ‡axi, 112 leaves : ‡billustrations ; ‡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 and Human Nutrition ‡d1993. |
| 504 | ⊔ | ⊔ | ‡aIncludes bibliographical references (leaves 106-112). |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 0 | ‡aLow-fat foods. ‡0http://id.loc.gov/authorities/subjects/sh90005360 |
| 650 | ⊔ | 0 | ‡aCheddar cheese. ‡0http://id.loc.gov/authorities/subjects/sh85022838 |
| CID | ⊔ | ⊔ | ‡a102545053 |
| DAT | 0 | ⊔ | ‡a20160531001915.0 ‡b20190211000000.0 |
| DAT | 1 | ⊔ | ‡a20190212091422.0 ‡b2024-05-18T17:45:01Z |
| DAT | 2 | ⊔ | ‡a2024-05-18T17:30:02Z |
| CAT | ⊔ | ⊔ | ‡aSDR-MSU ‡dSIERRA 1.2.1_7 ‡lprepare.pl-004-008 |
| FMT | ⊔ | ⊔ | ‡aBK |
| HOL | ⊔ | ⊔ | ‡0sdr-msu.b29225103 ‡amsu ‡bSDR ‡cMSU ‡pmsu.31293010192031 ‡sMIEM ‡z5 ‡1.b29225103 |
| 974 | ⊔ | ⊔ | ‡bMIEM ‡cMSU ‡d20240518 ‡sgoogle ‡umsu.31293010192031 ‡z5 ‡y1993 ‡ric ‡qbib ‡tnon-US bib date1 >= 1929 |