UNIVERSITY LIBRARY CATALOGUE

Technology of production of edible flours and protein products from soybeans / (Record no. 242715)

MARC details
000 -LEADER
fixed length control field 00777nam a22002291a 4500
001 - CONTROL NUMBER
control field vtls000168946
003 - CONTROL NUMBER IDENTIFIER
control field UG-KaMUL
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250609132726.0
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 93-194208
039 9# - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 200607281201
Level of effort used to assign nonsubject heading access points 907
Level of effort used to assign subject headings 200604131936
Level of effort used to assign classification 951
Level of effort used to assign subject headings 200604131936
Level of effort used to assign classification 951
-- 200604131935
-- 951
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency DLC
Modifying agency UG-KaMUL
084 ## - OTHER CLASSIFICATION NUMBER
Classification number FAO/AG (08)10/97
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Berk, Zeki.
245 10 - TITLE STATEMENT
Title Technology of production of edible flours and protein products from soybeans /
Statement of responsibility, etc. Zeki Berk.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Rome :
Name of publisher, distributor, etc. Food and Agriculture Organization of the United Nations,
Date of publication, distribution, etc. 1992.
300 ## - PHYSICAL DESCRIPTION
Extent 178 p. ;
Dimensions 30 cm.
440 0# - SERIES STATEMENT/ADDED ENTRY--TITLE
Title FAO agricultural services bulletin ;
Volume/sequential designation 97
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Soybean products.
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Soyfoods.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books - Open Access

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