MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03250cam a22004577i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
18218365 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
UPMIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250307160341.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140709s2014 ne a b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2014397990 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780123985309 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0123985307 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)ocn857859486 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
IAH |
| Language of cataloging |
eng |
| Transcribing agency |
IAH |
| Description conventions |
rda |
| Modifying agency |
MUU |
| -- |
IXA |
| -- |
TOH |
| -- |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370 |
| Item number |
.S456 2014 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.02 |
| Edition number |
23 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP370 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
.S456 2014 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Singh, R. Paul, |
| Relator term |
author. |
| 9 (RLIN) |
27093 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Introduction to food engineering / |
| Statement of responsibility, etc. |
R. Paul Singh, Dennis R. Heldman. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fifth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Amsterdam : |
| Name of producer, publisher, distributor, manufacturer |
Elsevier, Academic Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2014. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiii, 867, e8 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food science and technology international series |
| 500 ## - GENERAL NOTE |
|---|
| General note |
DM Del Mundo (Recommending faculty) AY 2022-2023 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices. |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 9 (RLIN) |
2317 |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
|---|
| Main curriculum objective |
Food Engineering II |
| Curriculum code |
FST131 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Heldman, Dennis R., |
| Relator term |
author. |
| 9 (RLIN) |
27094 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food science and technology international series. |
| 9 (RLIN) |
27095 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy1606/2014397990-d.html">http://www.loc.gov/catdir/enhancements/fy1606/2014397990-d.html</a> |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
Fo |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
copycat |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |
| Suppress in OPAC |
No |
