Handbook of food processing (Record no. 14963)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01519nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | In-KoJDB |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210306202801.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190131b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781498721776 |
| Printed Price | 3975.01 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | JDBI |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Class No. | 664.02 |
| Item number | HAN |
| 100 1# - FIRST AUTHOR (IF A PERSON) | |
| Name of author | Varzakas, Theodoros |
| 245 1# - TITLE STATEMENT | |
| Title | Handbook of food processing |
| Sub-title | food safety, quality, and manufacturing processes |
| Statement of responsibility | edited by Theodoros Varzakas and Constantina Tzia |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London |
| Name of publisher, distributor, etc. | CRC Press |
| Date of publication, distribution, etc. | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| No. of pages | xx, 643 p. |
| 500 ## - GENERAL NOTE | |
| General note | Contents: Raw materials of foods : handling and management -- Sensory evaluation of foods -- Hygiene and food sanitation -- ISO 22000, HACCP, and other management tools for implementation of food safety-traceability case studies -- Food waste management -- Dairy product technology -- Bakery technology -- Minimally processed (fresh-cut) fruits and vegetables : production, quality, and safety -- Nonalcoholic beverages -- Alcoholic beverages -- Chocolate manufacturing -- Fat and oil processing technology -- Meat and meat products : processing, quality, and safety -- Poultry manufacturing technologies -- Seafood technology : the case study of the seafood industry in the Russian Federation -- Snack foods -- Functional foods -- Functional foods case study : the incorporation of Omega-3 fatty acids and phytosterol esters into filo products -- Flavor production. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD SCIENCE |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD PROCESSING |
| 700 ## - ADDITIONAL AUTHOR (INDIVIDUAL) | |
| Relator term | Editor |
| Author name | Tzia, Constantina |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | TEXT BOOKS |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan (e.g. reference copy) | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Accession No | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Not For Loan | Reference | JDBI Learning Resource Center | JDBI Learning Resource Center | 31/01/2019 | 664.02 HAN | 18028 | 31/05/2019 | 31/01/2019 | TEXT BOOKS |