Introduction to food science & food systems / (Record no. 10258)

MARC details
000 -LEADER
fixed length control field 02025nam a22003137a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190812161836.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field ta
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 171012b2017 mau||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781435489394
040 ## - CATALOGING SOURCE
Transcribing agency
Modifying agency Holy Name University.
Description conventions rda
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 641.3/P22
084 ## - OTHER CLASSIFICATION NUMBER
Classification number CBA
089 ## -
-- 23
-- CBA 641.3/P22
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Parker, Rick.
9 (RLIN) 11439
245 ## - TITLE STATEMENT
Title Introduction to food science & food systems /
Statement of responsibility, etc. Rick Parker and Miriah Pace.
250 ## - EDITION STATEMENT
Edition statement Second edition.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boston, MA, U.S.A. :
Name of producer, publisher, distributor, manufacturer Cengage Learning,
Date of production, publication, distribution, manufacture, or copyright notice ©2017.
300 ## - PHYSICAL DESCRIPTION
Extent xxv, 680 pages :
Other physical details chiefly colored illustrations;
Dimensions 29 cm.
336 ## - CONTENT TYPE
Content type term text
Content type code text
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Preface.Section 1: INTRODUCTION AND BACKGROUND.1. Overview of Food Science.2. Food System and Sustainability.3. Chemistry of Foods.4. Nutrition and Digestion.5. Food Composition. 6. Quality Factors in Foods.7. Unit Operations in Food Processing.8. Food Deterioration.Section 2: PRESERVATION.9. Heat.10. Cold.11. Drying and Dehydration. 12. Radiant and Electrical Energy. 13. Fermentation, Microorganisms, and Biotechnology. 14. Food Chemistry. 15. Packaging. Section 3: FOODS AND FOOD PRODUCTS.16. Milk.17. Meat.18. Poultry and Eggs.19. Fish and Shellfish.20. Cereal Grains, Legumes, and Oilseeds. 21. Fruits and Vegetables.22. Fats and Oils.23. Candies and Confectionary. 24. Beverages.Section 4: RELATED ISSUES.25. Environmental Concerns and Processing. 26. Food Safety.27. Regulations and Labeling. 28. World Food Needs.29. Food and Health.30. Careers in Food Science. Appendix A: Chemistry Review.Appendix B: Reference Tables.Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.Glossary.
521 ## - TARGET AUDIENCE NOTE
Target audience note
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
9 (RLIN) 4791
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade.
9 (RLIN) 11441
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Pace, Miriah.
9 (RLIN) 11440
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Price effective from Koha item type
    Dewey Decimal Classification     College Library College Library General Reference Section 07/10/2017 1 2 CBA 641.3/P22 82660 08/29/2024 07/19/2019 10/12/2017 Books