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Food Preservation and Biodeterioration. (Record no. 105076)

MARC details
000 -LEADER
fixed length control field 03927nam a22004333i 4500
001 - CONTROL NUMBER
control field EBC4356810
003 - CONTROL NUMBER IDENTIFIER
control field MiAaPQ
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240729130231.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240724s2016 xx o ||||0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118904633
Qualifying information (electronic bk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (MiAaPQ)EBC4356810
035 ## - SYSTEM CONTROL NUMBER
System control number (Au-PeEL)EBL4356810
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr11151608
035 ## - SYSTEM CONTROL NUMBER
System control number (CaONFJC)MIL892893
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)922799573
040 ## - CATALOGING SOURCE
Original cataloging agency MiAaPQ
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency MiAaPQ
Modifying agency MiAaPQ
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP371.2 -- .T835 2016eb
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.028
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Tucker, Gary S.
245 10 - TITLE STATEMENT
Title Food Preservation and Biodeterioration.
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Newark :
Name of producer, publisher, distributor, manufacturer John Wiley & Sons, Incorporated,
Date of production, publication, distribution, manufacture, or copyright notice 2016.
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2016.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (310 pages)
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Intro -- Title Page -- Table of Contents -- Preface -- 1 Control of Biodeteriorationin Food -- 1.1 OVERVIEW -- 1.2 A SUMMARY OF THE DIFFERENT KINDS OF BIODETERIORATION -- 1.3 KINDS OF LIVING ORGANISMS INVOLVED IN BIODETERIORATION -- 1.4 FOOD BIODETERIORATION -- 1.5 DESCRIPTION OF THE MECHANISMS OF FOOD BIODETERIORATION -- 1.6 MICROORGANISMS INVOLVED IN BIODETERIORATION REACTIONS -- REFERENCES -- 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing -- 2.1 INTRODUCTION AND HISTORICAL PERSPECTIVE -- 2.2 THE HACCP PRINCIPLES AND CODEX (CAC 1997) -- 2.3 HACCP IMPLEMENTATION: IMPORTANT CONSIDERATIONS -- 2.4 THE IMPORTANCE OF HACCP IN FOOD MANUFACTURING: THE PREVENTATIVE MINDSET -- 2.5 THE LEGAL POSITION -- 2.6 CLOSING THOUGHTS -- APPENDICES -- REFERENCES -- 3 Thermal Processing -- 3.1 INTRODUCTION -- 3.2 STERILISATION - LOW-ACID FOODS -- 3.3 PASTEURISATION -- 3.4 EQUIPMENT FOR THERMAL PROCESSING -- 3.5 CONCLUSIONS -- REFERENCES -- 4 Chilling -- 4.1 INTRODUCTION -- 4.2 CHILLING OPERATIONS -- 4.3 CHILLED STORAGE -- 4.4 RETAIL DISPLAY -- 4.5 CONCLUSIONS -- REFERENCES -- 5 Freezing -- 5.1 INTRODUCTION -- 5.2 THE PHYSICAL AND CHEMICAL ASPECTS OF FREEZING -- 5.3 THE EFFECT OF FREEZING ON MICROORGANISMS -- 5.4 FOOD FREEZING OPERATIONS -- 5.5 MONITORING THE QUALITY AND SAFETY OF FROZEN FOODS -- 5.6 NEW DEVELOPMENTS -- 5.7 CONCLUSIONS -- REFERENCES -- 6 Drying -- 6.1 INTRODUCTION -- 6.2 DRYING PROCESSES AND DRYING EQUIPMENT -- 6.3 BACTERIA DEACTIVATION KINETICS DURING THE DRYING PROCESS -- 6.4 CONCLUDING REMARKS -- REFERENCES -- 7 Modified Atmosphere Packaging -- 7.1 INTRODUCTION -- 7.2 BACKGROUND INFORMATION -- 7.3 MAP MATERIALS -- 7.4 MAP MACHINERY -- 7.5 SELECTED MAP FOOD APPLICATIONS -- 7.6 MAP OF FRESH PRODUCE -- 7.7 CONCLUSIONS -- REFERENCES -- 8 Preservatives -- 8.1 INTRODUCTION -- 8.2 TYPES OF PRESERVATIVES -- 8.3 CONCLUSIONS.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note REFERENCES -- 9 Hurdle Techniques -- 9.1 INTRODUCTION -- 9.2 HURDLE TECHNOLOGIES -- 9.3 PREDICTIVE MODELLING -- 9.4 CONCLUSIONS -- REFERENCES -- 10 Novel Commercial Preservation Methods -- 10.1 INTRODUCTION -- 10.2 OHMIC HEATING -- 10.3 HIGH PRESSURE PROCESSING (HPP) -- 10.4 MICROWAVE AND RADIO-FREQUENCY HEATING -- 10.5 PULSED ELECTRIC FIELD PROCESSING -- 10.6 IRRADIATION -- 10.7 CONCLUSIONS -- REFERENCES -- Index -- End User License Agreement.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Description based on publisher supplied metadata and other sources.
590 ## - LOCAL NOTE (RLIN)
Local note Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food--Preservation.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Tucker, Gary S.
Title Food Preservation and Biodeterioration
Place, publisher, and date of publication Newark : John Wiley & Sons, Incorporated,c2016
797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN)
Corporate name or jurisdiction name as entry element ProQuest (Firm)
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4356810">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4356810</a>
Public note Click to View

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