MARC details
000 -LEADER |
fixed length control field |
02202pam a22003611i 4500 |
001 - CONTROL NUMBER |
control field |
020581717 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
Uk |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20230130181720.0 |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
fixed length control field |
cr ||||||||||| |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
220506s2022 enka ob 001|0|eng|d |
015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
National bibliography number |
GBC283971 |
Source |
bnb |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
Cancelled/invalid ISBN |
9780323857376 (hbk.) : |
Terms of availability |
£84.95 |
037 ## - SOURCE OF ACQUISITION |
Stock number |
9780323984317 |
Source of stock number/acquisition |
Ingram Content Group |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
StDuBDS |
Language of cataloging |
eng |
Transcribing agency |
StDuBDS |
Modifying agency |
Uk |
Description conventions |
rda |
-- |
pn |
042 ## - AUTHENTICATION CODE |
Authentication code |
ukblsr |
050 ## - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TP370 |
100 ## - MAIN ENTRY--PERSONAL NAME |
Personal name |
Fellows, Peter |
245 10 - TITLE STATEMENT |
Title |
Food processing technology : |
Remainder of title |
principles and practice |
250 ## - EDITION STATEMENT |
Edition statement |
Fifth edition. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
Cambridge : |
Name of producer, publisher, distributor, manufacturer |
Woodhead Publishing, |
Date of production, publication, distribution, manufacture, or copyright notice |
2022. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
774p. |
490 0# - SERIES STATEMENT |
Series statement |
Woodhead publishing series in food science, technology and nutrition |
500 ## - GENERAL NOTE |
General note |
Previous edition: 2017. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food industry and trade |
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food processing |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food preservation |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food packaging |
856 ## - ELECTRONIC LOCATION AND ACCESS |
Uniform Resource Identifier |
<a href="https://app.knovel.com/hotlink/toc/id:kpFPTPPE38/food-processing-technology/food-processing-technology">https://app.knovel.com/hotlink/toc/id:kpFPTPPE38/food-processing-technology/food-processing-technology</a> |
Public note |
Click here to access online |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
PART I - BASIC PRINCIPLES 1. Properties of foods PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution |
852 ## - LOCATION/CALL NUMBER |
Location |
British Library |
Sublocation or collection |
HMNTS |
Shelving location |
DRT |
Shelving control number |
ELD.DS.701276 |
903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
a |
ELD.DS.701276 |