untitled
<OAI-PMH schemaLocation=http://www.openarchives.org/OAI/2.0/ http://www.openarchives.org/OAI/2.0/OAI-PMH.xsd><responseDate>2018-01-24T08:37:22Z</responseDate><request identifier=oai:localhost:2139/41149 verb=GetRecord metadataPrefix=oai_dc>http://uwispace.sta.uwi.edu/oai/request</request><GetRecord><record><header><identifier>oai:localhost:2139/41149</identifier><datestamp>2016-06-09T15:05:39Z</datestamp><setSpec>com_2139_38674</setSpec><setSpec>com_2139_17582</setSpec><setSpec>col_2139_38676</setSpec></header><metadata><dc schemaLocation=http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd>
<title>The hydrolysis of bagacillo during clarification</title>
<creator>de la Bastide, J.E.</creator>
<subject>Sugar -- Manufacturing and refining</subject>
<subject>Bagasse</subject>
<subject>Hydrolysis</subject>
<date>2015-10-29T17:36:11Z</date>
<date>2015-10-29T17:36:11Z</date>
<date>2015-10-29</date>
<type>Theses</type>
<identifier>http://hdl.handle.net/2139/41149</identifier>
</dc>
</metadata></record></GetRecord></OAI-PMH>
