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in00005867434 |
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OCoLC |
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20220616022637.0 |
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m d |||||| |
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cr un||||a|a |
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170503s1969 xx a obm 000 0 eng d |
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0 |
|a MSU_31293030613529
|b local
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035 |
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|a (OCoLC)985363386
|
040 |
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|a OCLCE
|b eng
|c OCLCE
|d UtOrBLW
|
049 |
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|a QEMO
|a EEMT
|
070 |
1 |
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|a TS1962.G52
|
072 |
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0 |
|a Q102
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099 |
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|a MSU ONLINE THESIS
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100 |
1 |
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|a Giddings, George Gosselin,
|d 1937-
|e author.
|
245 |
1 |
3 |
|a An approach to the centralized cutting of fresh red meats /
|c by George Gosselin Giddings.
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260 |
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|c 1969.
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300 |
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|a 1 online resource (4, iv, 91 pages) :
|b illustrations
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336 |
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|a text
|b txt
|2 rdacontent
|
337 |
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|a computer
|b c
|2 rdamedia
|
338 |
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|a online resource
|b cr
|2 rdacarrier
|
502 |
|
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|g Thesis
|b M.S.
|c Michigan State University
|d 1969
|
504 |
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|a Includes bibliographical references (pages 85-91).
|
588 |
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|a Description based on print version record.
|
500 |
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|a Electronic resource.
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650 |
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0 |
|a Meat cutting.
|0 http://id.loc.gov/authorities/subjects/sh85082735
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650 |
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0 |
|a Meat industry and trade.
|0 http://id.loc.gov/authorities/subjects/sh85082738
|
650 |
|
7 |
|a Meat cutting.
|2 fast
|0 (OCoLC)fst01013262
|
650 |
|
7 |
|a Meat industry and trade.
|2 fast
|0 (OCoLC)fst01013271
|
776 |
1 |
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|c Original
|w (OCoLC)19762017
|
856 |
4 |
0 |
|u https://doi.org/doi:10.25335/M5M61BQ2M
|z Connect to online resource - All users
|t 0
|
907 |
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|y .b128530807
|b 220601
|c 180801
|
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|a (2)wb
|a (2)th
|b 180801
|c m
|d m
|e -
|f eng
|g xx
|h 3
|i 3
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f |
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|i 56a52fe8-400c-5e70-b537-1c075356ade3
|s 7aecbca9-bf95-5484-8f7b-b1434ee9a983
|t 0
|
952 |
f |
f |
|p Non-Circulating
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Online Resource
|d MSU Online Resource
|t 0
|e MSU ONLINE THESIS
|h Other scheme
|i Electronic Resource
|n 1
|
856 |
4 |
0 |
|t 0
|u https://doi.org/doi:10.25335/M5M61BQ2M
|y Connect to online resource - All users
|