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Evaluation of different aspect of salt curing of fresh and marine water fish and assess their quality and shelf life at different storage conditions (Record no. 42464)

000 -LEADER
fixed length control field 00714nam a22001817a 4500
003 - CONTROL NUMBER IDENTIFIER
control field BD-DhUL
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20151101114707.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 151101s2007 bg a|||| m||| 00| 0 eng |
040 ## - CATALOGING SOURCE
Original cataloging agency BD-DhUL
Transcribing agency BD-DhUL
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 597.177
Item number EVA
245 00 - TITLE STATEMENT
Title Evaluation of different aspect of salt curing of fresh and marine water fish and assess their quality and shelf life at different storage conditions
Medium [MS Thesis]
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Dhaka :
Name of publisher, distributor, etc. University of Dhaka,
Date of publication, distribution, etc. 2007.
300 ## - PHYSICAL DESCRIPTION
Extent xv, 110 p. :
Other physical details ill. (some col.) ;
Dimensions 30 cm.
500 ## - GENERAL NOTE
General note Thesis (MS )--Department of Fisheries, University of Dhaka, Session : 2003-2004.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Fish culture
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Reference
Holdings
Price effective from Date last seen Permanent Location Not for loan Date acquired Source of classification or shelving scheme Koha item type Lost status Withdrawn status Source of acquisition Collection code Damaged status Shelving location Barcode Current Location Full call number
2015-11-012015-11-01Dhaka University Science LibraryNot For Loan2015-11-01 Reference  GiftReference Reference448655Dhaka University Science Library597.177 EVA
Last Updated on September 15, 2019
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