| 000 -LEADER |
|---|
| fixed length control field |
01794nam a2200253Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140908102144.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130910s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0834216345 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of original |
ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hartel, Richard W. |
| Dates associated with a name |
1951- |
| 9 (RLIN) |
6578 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Crystallization in Foods |
| Statement of responsibility, etc. |
Richard W. Hartel |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Maryland |
| Name of publisher, distributor, etc. |
Aspen Publication |
| Date of publication, distribution, etc. |
2001 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 325p. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Aspen food engineering series |
| 9 (RLIN) |
6579 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 9 (RLIN) |
4008 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Texture |
| 9 (RLIN) |
6580 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Crystallization |
| 9 (RLIN) |
6581 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy0813/00068991-d.html |
| Link text |
Publisher description |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy0813/00068991-t.html |
| Link text |
Table of contents only |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4054 |
| Link text |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4054 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
BOOK |
| Source of classification or shelving scheme |
|
