Analytical methods for food and dairy powders / (Record no. 19169)
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000 -LEADER | |
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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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