The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Geneva, N.Y.
Cornell Univ.
1926
|
| Schriftenreihe: | Technical bulletin / New York State Agricultural Experiment Station, Cornell University. Geneva, NY
117 |
| Beschreibung: | 13 S. |
Internformat
MARC
| LEADER | 00000nam a22000002cb4500 | ||
|---|---|---|---|
| 001 | BV025229599 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | t | ||
| 008 | 100417s1926 |||| 00||| eng d | ||
| 035 | |a (OCoLC)916981826 | ||
| 035 | |a (DE-599)BVBBV025229599 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-11 | ||
| 100 | 1 | |a Hucker, G. J. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |c by G. J. Hucker and J. C. Marquardt |
| 264 | 1 | |a Geneva, N.Y. |b Cornell Univ. |c 1926 | |
| 300 | |a 13 S. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Technical bulletin / New York State Agricultural Experiment Station, Cornell University. Geneva, NY |v 117 | |
| 700 | 1 | |a Marquardt, J. C. |e Verfasser |4 aut | |
| 810 | 2 | |a New York State Agricultural Experiment Station <Geneva, NY> |t Technical bulletin |v 117 |w (DE-604)BV013702511 |9 117 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-019868759 | ||
Datensatz im Suchindex
| _version_ | 1804142283246796800 |
|---|---|
| any_adam_object | |
| author | Hucker, G. J. Marquardt, J. C. |
| author_facet | Hucker, G. J. Marquardt, J. C. |
| author_role | aut aut |
| author_sort | Hucker, G. J. |
| author_variant | g j h gj gjh j c m jc jcm |
| building | Verbundindex |
| bvnumber | BV025229599 |
| ctrlnum | (OCoLC)916981826 (DE-599)BVBBV025229599 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01021nam a22002772cb4500</leader><controlfield tag="001">BV025229599</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">100417s1926 |||| 00||| eng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)916981826</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV025229599</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-11</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Hucker, G. J.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese</subfield><subfield code="c">by G. J. Hucker and J. C. Marquardt</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Geneva, N.Y.</subfield><subfield code="b">Cornell Univ.</subfield><subfield code="c">1926</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">13 S.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Technical bulletin / New York State Agricultural Experiment Station, Cornell University. Geneva, NY</subfield><subfield code="v">117</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Marquardt, J. C.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="810" ind1="2" ind2=" "><subfield code="a">New York State Agricultural Experiment Station <Geneva, NY></subfield><subfield code="t">Technical bulletin</subfield><subfield code="v">117</subfield><subfield code="w">(DE-604)BV013702511</subfield><subfield code="9">117</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-019868759</subfield></datafield></record></collection> |
| id | DE-604.BV025229599 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T22:29:18Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-019868759 |
| oclc_num | 916981826 |
| open_access_boolean | |
| owner | DE-11 |
| owner_facet | DE-11 |
| physical | 13 S. |
| publishDate | 1926 |
| publishDateSearch | 1926 |
| publishDateSort | 1926 |
| publisher | Cornell Univ. |
| record_format | marc |
| series2 | Technical bulletin / New York State Agricultural Experiment Station, Cornell University. Geneva, NY |
| spelling | Hucker, G. J. Verfasser aut The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese by G. J. Hucker and J. C. Marquardt Geneva, N.Y. Cornell Univ. 1926 13 S. txt rdacontent n rdamedia nc rdacarrier Technical bulletin / New York State Agricultural Experiment Station, Cornell University. Geneva, NY 117 Marquardt, J. C. Verfasser aut New York State Agricultural Experiment Station <Geneva, NY> Technical bulletin 117 (DE-604)BV013702511 117 |
| spellingShingle | Hucker, G. J. Marquardt, J. C. The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |
| title | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |
| title_auth | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |
| title_exact_search | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |
| title_full | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese by G. J. Hucker and J. C. Marquardt |
| title_fullStr | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese by G. J. Hucker and J. C. Marquardt |
| title_full_unstemmed | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese by G. J. Hucker and J. C. Marquardt |
| title_short | The effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |
| title_sort | the effect of certain lactic acid producing streptococci upon the flavor of cheddar cheese |
| volume_link | (DE-604)BV013702511 |
| work_keys_str_mv | AT huckergj theeffectofcertainlacticacidproducingstreptococciupontheflavorofcheddarcheese AT marquardtjc theeffectofcertainlacticacidproducingstreptococciupontheflavorofcheddarcheese |