Enviromental factors influencing meat quality / (Record no. 176980)

000 -LEADER
fixed length control field 01160nab a22002177a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160617b xxu||||| |||| 00| 0 eng d
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Abovyan, A.
9 (RLIN) 7878
245 10 - TITLE STATEMENT
Title Enviromental factors influencing meat quality /
Statement of responsibility, etc A. Abovyan
246 1# - VARYING FORM OF TITLE
Title proper/short title Факторы окружающей среды, влияющие на качество мяса /
Miscellaneous information А. Абовян
246 1# - VARYING FORM OF TITLE
Title proper/short title Շրջակա միջավայրի գործոնների ազդեցությունը մսի որակական հատկանիշների վրա /
Miscellaneous information Ա. Աբովյան
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Ереван,
Date of publication, distribution, etc 2015
300 ## - PHYSICAL DESCRIPTION
Extent p. : 33-36
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc References : p. 35
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat quality
General subdivision enviromental factors
9 (RLIN) 7879
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Մսի արտադրւթյուն
9 (RLIN) 19294
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Производство мяса
9 (RLIN) 19295
773 ## - HOST ITEM ENTRY
Place, publisher, and date of publication Ереван, изд. АНАУ, 2015
Relationship information 2015, № 2 (ст. 33-36)
Title <a href="[Известия Национального аграрного университета Армении]">[Известия Национального аграрного университета Армении]</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://library.anau.am/images/stories/grqer/Izwestiya/2_2015/Abovyan.pdf
Link text էլեկտրոնային տարբերակը
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type Articles

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