Effect of Nucleotides on Enzymic Browning in Potato Slices. (Record no. 16257980)

MARC details
000 -LEADER
fixed length control field 00667 a2200193 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250515024035.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200605s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0032-0889
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1104/pp.39.6.956
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Makower, R U
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20060531
245 00 - TITLE STATEMENT
Title Effect of Nucleotides on Enzymic Browning in Potato Slices.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Plant physiology
Date of publication, distribution, etc. Nov 1964
300 ## - PHYSICAL DESCRIPTION
Extent 956-9 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
773 0# - HOST ITEM ENTRY
Title Plant physiology
Related parts vol. 39
-- no. 6
-- p. 956-9
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1104/pp.39.6.956">https://doi.org/10.1104/pp.39.6.956</a>
Public note Available from publisher's website

No items available.