| 000 -LEADER |
|---|
| fixed length control field |
01791nam a2200253 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002403760 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154034.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2003 a 000 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0766813142 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201404180851 |
| Level of effort used to assign nonsubject heading access points |
patrick |
| Level of effort used to assign subject headings |
201102181500 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
200411221546 |
| Level of effort used to assign classification |
susan |
| -- |
200407271937 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Item number |
PAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Parker, Rick, |
| Dates associated with a name |
1949- |
| 9 (RLIN) |
56112 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Introduction to food science / |
| Statement of responsibility, etc. |
Rick Parker |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Albany, N.Y. : |
| Name of publisher, distributor, etc. |
Delmar/Thomson Learning, |
| Date of publication, distribution, etc. |
c2003 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 636 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preface. - Section 1. Introduction and Background. Ch. 1. Overview of Food Science. Ch. 2. Review of Chemistry. Ch. 3. Chemistry of Foods. Ch. 4. Nutrition and Digestion. Ch. 5. Food Composition. Ch. 6. Quality Factors in Foods. Ch. 7. Unit Operations in Food Processing. Ch. 8. Food Deterioration. - Section 2. Preservation. Ch. 9. Heat. Ch. 10. Cold. Ch. 11. Drying and Dehydration. Ch. 12. Radiant and Electrical Energy. Ch. 13. Fermentation, Microorganisms and Biotechnology. Ch. 14. Chemicals. Ch. 15. Packaging. - Section 3. Foods and Food Products. Ch. 16. Milk. Ch. 17. Meat, Poultry, and Eggs. Ch. 18. Fish and Shellfish. Ch. 19. Cereal Grains, Legumes, and Oilseeds. Ch. 20. Fruits and Vegetables. Ch. 21. Fats and Oils. Ch. 22. Candy and Confectionery. Ch. 23. Beverages. - Section 4. Related Issues. Ch. 24. Environmental Concerns and Processing. Ch. 25. Food Safety. Ch. 26. Regulation and Labeling. Ch. 27. World Food Needs. Ch. 28. Careers in Food Science. - Appendix. - Glossary. - Index. |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
Chemistry : 2CME20 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 9 (RLIN) |
206060 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| 9 (RLIN) |
201901 |
| 920 ## - Programme |
|---|
| Programme |
SAM : 73749 |
| 921 ## - Programme |
|---|
| Programme |
TCHT : 622762 |
| 922 ## - Programme |
|---|
| Programme |
260102, 260103, 260104, 260105 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
24398 |
| Koha biblioitemnumber |
24398 |
