| Tag |
First Indicator |
Second Indicator |
Subfields |
| LEADER |
00000nam a2200000 a 4500 |
| 001 |
in00005688708 |
| 005 |
20260214235249.2 |
| 006 |
m o d |
| 007 |
cr cn||||||||| |
| 008 |
070518s2008 enk ob 001 0 eng d |
| 010 |
|
|
|z 2007020961
|
| 035 |
|
|
|a wil6005422
|
| 035 |
|
|
|a (NhCcYBP)wil6005422
|
| 040 |
|
|
|a NhCcYBP
|b eng
|c NhCcYBP
|
| 020 |
|
|
|a 0470697962
|q (electronic bk.)
|
| 020 |
|
|
|a 9780470697962
|q (electronic bk.)
|
| 020 |
|
|
|a 9780470697849
|
| 020 |
|
|
|a 0470697849
|
| 020 |
|
|
|z 9781405154178
|q (hardback ;
|q alk. paper)
|
| 020 |
|
|
|z 1405154179
|q (hardback ;
|q alk. paper)
|
| 020 |
|
|
|z 9780470697962
|
| 020 |
|
|
|a 1282122916
|
| 020 |
|
|
|a 9781282122918
|
| 020 |
|
|
|a 9786612122910
|
| 020 |
|
|
|a 6612122919
|
| 024 |
7 |
|
|a 10.1002/9780470697849
|2 doi
|
| 037 |
|
|
|a 10.1002/9780470697849
|b Wiley InterScience
|n http://www3.interscience.wiley.com
|
| 050 |
|
4 |
|a TP371.2
|b .F58 2008eb
|
| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
|
| 072 |
|
7 |
|a TDCT
|2 bicssc
|
| 082 |
0 |
4 |
|a 664/.028
|2 22
|
| 245 |
0 |
0 |
|a Food biodeterioration and preservation /
|c edited by Gary S. Tucker.
|
| 260 |
|
|
|a Oxford, U.K. ;
|a Ames, Iowa :
|b Blackwell Pub.,
|c 2008.
|
| 300 |
|
|
|a 1 online resource (xii, 250 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
|
|a Cover -- Contents -- Contributors -- Preface -- 1 Control of Biodeterioration in Food -- 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing -- 3 Thermal Processing -- 4 Food Chilling -- 5 Freezing -- 6 Drying as a Means of Controlling Food Biodeterioration -- 7 Modified Atmosphere Packaging (MAP) -- 8 Hurdle Techniques -- 9 Novel Commercial Preservation Methods -- Index.
|
| 520 |
|
|
|a This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to ca.
|
| 546 |
|
|
|a English.
|
| 650 |
|
0 |
|a Food
|x Preservation.
|
| 650 |
|
0 |
|a Food spoilage.
|
| 650 |
|
0 |
|a Food
|x Microbiology.
|
| 650 |
|
2 |
|a Food Preservation
|
| 700 |
1 |
|
|a Tucker, Gary.
|
| 758 |
|
|
|i has work:
|a Food biodeterioration and preservation (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCH8mpTdrKMhDcjbFCBWbh3
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Food biodeterioration and preservation.
|d Oxford, U.K. ; Ames, Iowa : Blackwell Pub., 2008
|w (DLC) 2007020961
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://onlinelibrary.wiley.com/book/10.1002/9780470697849
|z Connect to the full text of this electronic book
|t 0
|
| 955 |
|
|
|a Wiley EBA record
|
| 975 |
|
|
|p Wiley UBCM Full Collection
|
| 976 |
|
|
|a 6005422
|
| 999 |
f |
f |
|i 06c9f145-baed-4658-87e4-00ff8ba1c3ce
|s d4a07d13-01b0-4bcf-934f-2ee8d1fb5f1e
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|s evans_pda
|d Available Online
|t 0
|e TP371.2 .F58 2008eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a TP371.2 .F58 2008eb
|t 0
|l Available Online
|