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| LEADER |
00667nam a2200193 a 4500 |
| 005 |
20151026132501.0 |
| 008 |
960221s1955 dcuabcdjdbkoqu001 0deng d |
| 003 |
ViArRB |
| 080 |
|
|
|a 664.95:579.67
|b KHU
|
| 100 |
|
|
|a Khuntia, B.K.
|9 17967
|
| 245 |
|
|
|a Post mortem changes in fish
|
| 300 |
|
|
|a xxi, 133p.
|
| 653 |
|
|
|a Food technology-fish
|a Fish spoilage
|a Food microbiology
|a Microbial putrefaction - fish
|
| 942 |
|
|
|c BK
|6 _
|
| 260 |
|
|
|a Delhi
|b Daya publishing house
|c 2009
|9 14579
|
| 500 |
|
|
|a
|
| 020 |
|
|
|a 9788170356028
|
| 999 |
|
|
|c 49703
|d 49703
|
| 952 |
|
|
|0 0
|1 0
|2 udc
|4 0
|6 6649557967_KHU
|7 0
|9 62565
|a UL
|b UL
|c GEN
|d 2010-06-16
|o 664.95:579.67 KHU
|p 00064192
|r 2010-06-16
|w 2010-06-16
|y BK
|