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|c NA.
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|a NLM
|c NLM
|d m.c.
|d EEM
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| 049 |
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|a EEMS
|v 4
|
| 060 |
0 |
0 |
|a W3
|b RE351 v.4 1966
|
| 069 |
0 |
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|a 0202217
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| 090 |
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|a TX341
|b .R4 v.4
|
| 111 |
2 |
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|a NATO Advanced Study Institute
|d (1966 :
|c University of Strathclyde)
|0 http://id.loc.gov/authorities/names/n79006701
|
| 245 |
1 |
0 |
|a Low temperature biology of foodstuffs ;
|b [proceedings] Edited by John Hawthorn and E. J. Rolfe.
|
| 250 |
|
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|a [First edition].
|
| 260 |
|
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|a Oxford, New York :
|b Pergamon Press,
|c [1968]
|
| 300 |
|
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|a xii, 458 pages :
|b illustrations, portraits.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
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|a volume
|b nc
|2 rdacarrier
|
| 490 |
1 |
|
|a Recent advances in food science,
|v v. 4
|
| 650 |
|
2 |
|a Food Preservation.
|
| 650 |
|
2 |
|a Freeze Drying.
|
| 650 |
|
2 |
|a Refrigeration.
|
| 655 |
|
7 |
|a Conference papers and proceedings.
|2 lcgft
|0 http://id.loc.gov/authorities/genreForms/gf2014026068
|
| 700 |
1 |
|
|a Hawthorn, John.
|0 http://id.loc.gov/authorities/names/n77016183
|
| 700 |
1 |
|
|a Rolfe, E. J.,
|c Professor.
|0 http://id.loc.gov/authorities/names/n88044741
|
| 830 |
|
0 |
|a Recent advances in food science ;
|v v. 4.
|
| 907 |
|
|
|y .b23625557
|b 211112
|c 980609
|
| 935 |
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|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Remote Storage
|d MSU Remote Storage
|t 0
|e TX341 .R4 v.4
|
