| 000 -LEADER |
|---|
| fixed length control field |
01237nam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003023126 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306162847.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2003 nyua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0824740637 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181511 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200507071646 |
| Level of effort used to assign classification |
susan |
| -- |
200507071201 |
| -- |
meena |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.028 |
| Item number |
KAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Karel, Marcus. |
| 9 (RLIN) |
222958 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Physical principles of food preservation / |
| Remainder of title |
Marcus Karel, Daryl B. Lund. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed., rev. and expanded. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
N.Y. : |
| Name of publisher, distributor, etc. |
Marcel Dekker, |
| Date of publication, distribution, etc. |
c2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxii, 603 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Food science and technology ; |
| Volume/sequential designation |
129 |
| 9 (RLIN) |
19728 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Foreword. - Preface to the Second Edition. - Preface to the First Edition. - Pt. I. Principles. 1. Thermodynamics. 2. Reaction Kinetics. 3. Heat Transfer in Food. 4. Mass Transfer in Food Preservation Processes. 5. Water Activity and Food Preservation. - Pt. II. Preservation Processes. 6. Heat Processing. 7. Storage at Chilling Temperatures. 8 Freezing. 9. Concentration. 10. Dehydration. 11. Nonthermal Methods. 12. Protective Packaging. - Index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Preservation. |
| 9 (RLIN) |
27448 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lund, Daryl B. |
| Relator term |
(j.a.) |
| 9 (RLIN) |
19803 |
| 920 ## - Programme |
|---|
| Programme |
BMS : 260280 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
37024 |
| Koha biblioitemnumber |
37024 |
