Molecular diversity and technological properties of predominant microorganisms associated with the processing of millet into fura, a fermented food in Ghana/ (Record no. 10282)
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| fixed length control field | 00479nam a22001457a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190322090119.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | UDS |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170228b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | LC |
| Transcribing agency | LC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QR151 |
| Item number | O81 |
| 245 ## - TITLE STATEMENT | |
| Title | Molecular diversity and technological properties of predominant microorganisms associated with the processing of millet into fura, a fermented food in Ghana/ |
| Statement of responsibility, etc. | James Owusu-Kwarteng |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | Unpublished |
| Date of publication, distribution, etc. | December,2013 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 58p. |
| Other physical details | ill. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | LC |
| General subdivision | PHD |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Reference |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Nyankpala Central Library | Nyankpala Central Library | Reference | 28/02/2017 | QR151 O81 PhD,2013 | NYK-01SER00082 | 28/02/2017 | 1 | Reference | PHD THESIS, DEPT OF NUTRITION AND FOOD SCIENCE |