Analytical methods for food and dairy powders / (Record no. 19169)

MARC details
000 -LEADER
fixed length control field 04219cam a2200721Ia 4500
001 - CONTROL NUMBER
control field ocn779616344
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220701010842.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120309s2012 enkaf ob 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency DG1
Language of cataloging eng
Description conventions pn
Transcribing agency DG1
Modifying agency N$T
-- EBLCP
-- MHW
-- GZM
-- YDXCP
-- E7B
-- OCLCQ
-- DEBSZ
-- OCLCQ
-- KNOVL
-- OCLCF
-- KNOVL
-- CQ$
-- OCLCQ
-- CDX
-- UKDOC
-- OCLCQ
-- COO
-- OCLCQ
-- DG1
019 ## -
-- 778448110
-- 787845498
-- 794619681
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118307397
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118307399
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118307441
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118307445
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781621982203
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1621982203
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9780470655986
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 0470655984
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000049014092
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000051640714
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 372900968
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 431101191
029 1# - (OCLC)
OCLC library identifier DKDLA
System control number 820120-katalog:000600736
029 1# - (OCLC)
OCLC library identifier NLGGC
System control number 382363507
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14976272
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15022361
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15282375
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15565369
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15900360
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)779616344
Canceled/invalid control number (OCoLC)778448110
-- (OCoLC)787845498
-- (OCoLC)794619681
037 ## - SOURCE OF ACQUISITION
Stock number 10.1002/9781118307397
Source of stock number/acquisition Wiley InterScience
Note http://www3.interscience.wiley.com
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX541
Item number .S34 2012
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.07
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Schuck, Pierre.
245 10 - TITLE STATEMENT
Title Analytical methods for food and dairy powders /
Statement of responsibility, etc Pierre Schuck, Anne Dolivet, and Romain Jeantet.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Chichester, West Sussex ;
-- Ames, Iowa :
Name of publisher, distributor, etc Wiley-Blackwell,
Date of publication, distribution, etc 2012.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (xix, 228 pages, [4] pages of color plates) :
Other physical details illustrations
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Front Matter -- Colour Plates -- Dehydration Processes and their Influence on Powder Properties -- Determination of Dry Matter and Total Dry Matter -- Determination of Nitrogen Fractions -- Determination of the Rate of Lactose Crystallisation -- Determination of Total Fat and Free Fat Content -- Determination of the Ash Content -- Determination of Particle Size and Friability -- Determination of Flowability and Floodability Indices -- Determination of Density, Interstitial Air Content and Occluded Air Content -- Determination of Colour and Appearance -- Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- Determination of Glass Transition Temperature Range -- Determination of Rehydration Ability -- Summary and General Conclusion -- Index.
520 ## - SUMMARY, ETC.
Summary, etc Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is.
588 0# -
-- Online resource; title from title screen (viewed Feb. 27, 2012).
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Composition.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Dairy products
General subdivision Drying.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Dairy products
General subdivision Drying.
Source of heading or term fast
-- (OCoLC)fst00886965
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis.
Source of heading or term fast
-- (OCoLC)fst00930460
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Composition.
Source of heading or term fast
-- (OCoLC)fst00930485
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Dolivet, Anne.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Jeantet, Romain.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Main entry heading Schuck, Pierre.
Title Analytical methods for food and dairy powders.
Place, publisher, and date of publication Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012
International Standard Book Number 9780470655986
Record control number (DLC) 2011037449
-- (OCoLC)754744021
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9781118307397">http://dx.doi.org/10.1002/9781118307397</a>
Public note Wiley Online Library
994 ## -
-- 92
-- DG1

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