Engineering and Food for the 21st Century (Record no. 701596)
[ view plain ]
000 -LEADER | |
---|---|
fixed length control field | 01710nam a22002537a 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 230718s2019 |||||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780367396251 |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
ISSN-L | 9780367396251 |
041 ## - LANGUAGE CODE | |
Language code of text/sound track or separate title | English |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664 |
Item number | WEL |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Welti-Chanes, Jorge |
9 (RLIN) | 674882 |
Relator term | editor |
245 ## - TITLE STATEMENT | |
Title | Engineering and Food for the 21st Century |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | Boca Raton, Fl : |
Name of publisher, distributor, etc. | CRC Press, |
Date of publication, distribution, etc. | 2019 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 1068 p. : |
Other physical details | ill |
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
Title | Food Preservation Technology Series |
9 (RLIN) | 50748 |
500 ## - GENERAL NOTE | |
General note | Biography<br/><br/>Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes Bibliographical References and Index |
520 ## - SUMMARY, ETC. | |
Summary, etc. | SUMMARY:<br/>Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 45549 |
Topical term or geographic name entry element | Food Industry and Trade |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Relator term | editor |
Personal name | Barbosa-Canovas, Gustavo V |
9 (RLIN) | 50750 |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Relator term | editor |
Personal name | Aguilera, Jose Miguel |
9 (RLIN) | 674883 |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | WEB LINK |
Uniform Resource Identifier | <a href="https://www.routledge.com/Engineering-and-Food-for-the-21st-Century/Welti-Chanes-Aguilera/p/book/9780367396251#">https://www.routledge.com/Engineering-and-Food-for-the-21st-Century/Welti-Chanes-Aguilera/p/book/9780367396251#</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 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Dewey Decimal Classification | Text, Paperback | Seminar Library | Seminar Library | Department of Food Engineering | 04/07/2023 | 20 | Purchased | 18854.62 | 664 WEL | 98244 | 04/07/2023 | 2022-23 | 22181.90 | 04/07/2023 | Reference Collection |