The Chemical Physics of Food (Record no. 701476)

MARC details
000 -LEADER
fixed length control field 01887nam a22002537a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230427s2007 |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781405121279
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN-L 9781405121279
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number BEL
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Belton, Peter. S.
9 (RLIN) 674404
Relator term author
245 ## - TITLE STATEMENT
Title The Chemical Physics of Food
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Oxford :
Name of publisher, distributor, etc. Blackwell Publishing,
Date of publication, distribution, etc. ©2007
300 ## - PHYSICAL DESCRIPTION
Extent IX, 247 p.
Other physical details : ill
500 ## - GENERAL NOTE
General note About the Editor<br/>Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes Bibliographical References and Index
520 ## - SUMMARY, ETC.
Summary, etc. SUMMARY:<br/>Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.<br/><br/>Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist:<br/><br/>• Coverage of major materials, including starch and gluten<br/>• Consistent approach to the subject matter from a chemical physics viewpoint<br/>• An esteemed team of international Authors<br/><br/>All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 47353
Topical term or geographic name entry element Food Analysis
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 48944
Topical term or geographic name entry element Food Preservation
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 47354
Topical term or geographic name entry element Food Composition
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text WEB LINK
Uniform Resource Identifier <a href="https://www.wiley.com/en-ie/The+Chemical+Physics+of+Food-p-9781405121279">https://www.wiley.com/en-ie/The+Chemical+Physics+of+Food-p-9781405121279</a>
856 ## - ELECTRONIC LOCATION AND ACCESS
Link text TOC
Uniform Resource Identifier <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781405121279.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781405121279.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Physical Form Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Stock Type Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Budget Year Cost, replacement price Accession Date Koha item type
    Dewey Decimal Classification Text, Hardcover     Seminar Library Seminar Library Department of Food Engineering 11/04/2023 10 Purchased 42494.32   664 BEL 98071 11/04/2023 2022-23 49993.32 11/04/2023 Reference Collection