| 000 -LEADER |
|---|
| fixed length control field |
01435nam a2200205 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003026307 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306153818.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2002 flua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1587160609 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181543 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200604061556 |
| Level of effort used to assign classification |
susan |
| Level of effort used to assign subject headings |
200602280931 |
| Level of effort used to assign classification |
radtha |
| -- |
200602280916 |
| -- |
radtha |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.93 |
| Item number |
BAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barbut, Shabtai. |
| 9 (RLIN) |
202969 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Poultry products processing : |
| Remainder of title |
an industry guide / |
| Statement of responsibility, etc. |
Shai Barbut. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Boca Raton, Fla. : |
| Name of publisher, distributor, etc. |
CRC Press, |
| Date of publication, distribution, etc. |
2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 548 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25 cm. |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preface --Chapter 1: Poultry Meat Processing and Product Technology. - Chapter 2: Basic Anatomy and Muscle Biology. - Chapter 3: Catching and Hauling Live Birds. - Chapter 4: Primary Processing of Poultry. - Chapter 5: Stunning of Poultry. - Chapter 6: Inspection, Grading, Cut Up and Composition. - Chapter 7: Preservation by Chilling, Heating and Other Means. - Chapter 8: Meat Processing-Equipment. - Chapter 9: Poultry Products-Formulations and Gelation. - Chapter 10: Battering and Breading. - Chapter 11: Microbiology and Sanitation. - Chapter 12: Hazard Analysis Critical Control Points (HACCP). - Chapter 13: Meat Color and Flavor. - Chapter 14: Measuring Sensory and Functional Properties. - Chapter 15: By-Products and Waste. - Index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Poultry |
| General subdivision |
Processing. |
| 9 (RLIN) |
202970 |
| 920 ## - Programme |
|---|
| Programme |
BMS : 260469, 260470, 260471 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
22042 |
| Koha biblioitemnumber |
22042 |
