| 000 -LEADER |
|---|
| fixed length control field |
01992nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140908102145.0 |
| 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 |
0834212595 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of original |
ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.5 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lewis, M.J. |
| Dates associated with a name |
1949- |
| Fuller form of name |
(Michael John) |
| 9 (RLIN) |
6315 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization |
| Statement of responsibility, etc. |
Michael Lewis, Neil Heppell |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Maryland |
| Name of publisher, distributor, etc. |
An Aspen Publication |
| Date of publication, distribution, etc. |
2000 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 447p. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Food Engineering Series |
| 9 (RLIN) |
6316 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Effect of heat on Food |
| 9 (RLIN) |
6317 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Preservation |
| 9 (RLIN) |
2435 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Engineering |
| 9 (RLIN) |
6318 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Heppell, N. J. |
| 9 (RLIN) |
6319 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy0820/00040601-d.html |
| Link text |
Publisher description |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy0820/00040601-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=4124 |
| Link text |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4124 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
BOOK |
| Source of classification or shelving scheme |
|
