| 000 -LEADER |
|---|
| fixed length control field |
00761nam a22001811a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
USJPLib |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
141223b xxu||||| |||| 00| 0 eng d |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.024 |
| Item number |
SIR |
| 100 ## - PERSONAL NAME (AUTHOR) |
|---|
| Personal name |
Siranjiv, Manoharan Paul |
| 9 (RLIN) |
54736 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Curing suasages with vagetable nitrate source and nitrate reducing bacteria and introducing natural and organic processed meat concept to Sri Lanka 's processed meat industry |
| Medium |
[Thesis] |
| Statement of responsibility, etc |
Siranjiv, Manoharan Paul |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 136 p. |
| Other physical details |
ill. |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
A Thesis sumbitted to the USJP as partial fulfillment of the award of the degree of BSc (sp.) in Food Science and technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Meat Products |
| 9 (RLIN) |
54737 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Technology |
| 9 (RLIN) |
36249 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Permanent Reference Materials |
