Food processing technology: principles and practice (Record no. 229727)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01617nam a22002177a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240219161309.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240203b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780323857376 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | AL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 23 |
| Classification number | 664 |
| Item number | FELF |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Fellows P J |
| 9 (RLIN) | 149625 |
| 245 ## - TITLE STATEMENT | |
| Title | Food processing technology: principles and practice |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 5th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London |
| Name of publisher, distributor, etc. | Woodhead Publishing |
| Date of publication, distribution, etc. | 2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxiii,780p. |
| Other physical details | HB |
| Dimensions | 28x22.5cm. |
| 365 ## - TRADE PRICE | |
| Source of price type code | General |
| Price type code | VBI-2021 |
| Price amount | ₹7145.00 |
| Currency code | ₹ |
| Unit of pricing | 9526.00 |
| Price note | 25% |
| Price effective from | 16-01-2024 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.<br/> |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | Food Technology |
| Topical term or geographic name entry element | Food Technology |
| 9 (RLIN) | 149626 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Food Science Nutrition & Dietetics | St Aloysius PG Library | St Aloysius PG Library | 01/23/2024 | Vidyarthi Books | 7145.00 | 2 | 664 FELF | PG024598 | 10/19/2024 | 10/09/2024 | 9526.00 | 02/03/2024 | Book |
