Engineering and Food for the 21st Century (Record no. 701596)

MARC details
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
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, 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