Principles of Food Processing (Record no. 229975)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02191nam a22002897a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240305091322.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240304b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780834212695 |
| 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 | HELP |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dennis R Heldman |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 152746 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Dates associated with a name | Richard W Hartel |
| 9 (RLIN) | 152619 |
| 245 ## - TITLE STATEMENT | |
| Title | Principles of Food Processing |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York |
| Name of publisher, distributor, etc. | Chapman & Hall |
| Date of publication, distribution, etc. | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x,288p. |
| Other physical details | HB |
| Dimensions | 26x18cm. |
| 365 ## - TRADE PRICE | |
| Source of price type code | Food Processing & Technology |
| Price type code | 7742 |
| Price amount | 1946.00 |
| Currency code | ₹ |
| Unit of pricing | 2495.00 |
| Price note | 22% |
| Price effective from | 15-02-2024 |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Title | Food Science Texts Series |
| 9 (RLIN) | 152634 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Thermal Processing |
| 9 (RLIN) | 152620 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food Industry and Trade |
| 9 (RLIN) | 152635 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Pasteurization and Blanching |
| 9 (RLIN) | 152621 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Liquid Concetration |
| 9 (RLIN) | 152622 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | HELDMAN (Dennis R) |
| 9 (RLIN) | 152623 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | HARTEL (Richard W) |
| 9 (RLIN) | 152624 |
| 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 | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Food Processing & Technology | St Aloysius Library | St Aloysius Library | 02/28/2024 | Biblios Book Point Surathkal Mangalore 575014 | 1946.00 | 664 HELP | 077154 | 03/04/2024 | 2495.00 | 03/04/2024 | Book |
