The Chemical Physics of Food (Record no. 701476)
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000 -LEADER | |
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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 |
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 |
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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 |