Dough rheology and baked product texture:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York
Van Nostrand Reinhold
1990
|
| Schriftenreihe: | An avi book
|
| Schlagworte: | |
| Beschreibung: | XII, 605 S. Ill., graph. Darst. |
| ISBN: | 0442317964 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV004158601 | ||
| 003 | DE-604 | ||
| 005 | 20230502 | ||
| 007 | t | ||
| 008 | 901119s1990 ad|| |||| 00||| eng d | ||
| 020 | |a 0442317964 |9 0-442-31796-4 | ||
| 035 | |a (OCoLC)19324413 | ||
| 035 | |a (DE-599)BVBBV004158601 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 |a DE-83 | ||
| 050 | 0 | |a TX560.D68 | |
| 082 | 0 | |a 664/.752 |2 19 | |
| 084 | |a ZE 12000 |0 (DE-625)155766: |2 rvk | ||
| 084 | |a CHE 513f |2 stub | ||
| 084 | |a LEB 310f |2 stub | ||
| 084 | |a CHE 503f |2 stub | ||
| 245 | 1 | 0 | |a Dough rheology and baked product texture |c ed. by Hamed Faridi ... |
| 264 | 1 | |a New York |b Van Nostrand Reinhold |c 1990 | |
| 300 | |a XII, 605 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a An avi book | |
| 650 | 7 | |a Céréales (aliments) - Analyse |2 ram | |
| 650 | 7 | |a Produits de boulangerie-pâtisserie - Analyse |2 ram | |
| 650 | 4 | |a Produits de boulangerie-pâtisserie - Texture | |
| 650 | 4 | |a Pâte - Propriétés mécaniques | |
| 650 | 4 | |a Baked products |x Texture | |
| 650 | 4 | |a Dough |x Mechanical properties | |
| 650 | 0 | 7 | |a Rheologie |0 (DE-588)4049828-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Textur |0 (DE-588)4059665-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Teig |0 (DE-588)4184607-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Gebäck |0 (DE-588)4019489-9 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Teig |0 (DE-588)4184607-2 |D s |
| 689 | 0 | 1 | |a Rheologie |0 (DE-588)4049828-1 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Gebäck |0 (DE-588)4019489-9 |D s |
| 689 | 1 | 1 | |a Textur |0 (DE-588)4059665-5 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Faridi, Hamed |e Sonstige |4 oth | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-002593574 | ||
Datensatz im Suchindex
| _version_ | 1804118370551857152 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV004158601 |
| callnumber-first | T - Technology |
| callnumber-label | TX560 |
| callnumber-raw | TX560.D68 |
| callnumber-search | TX560.D68 |
| callnumber-sort | TX 3560 D68 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | ZE 12000 |
| classification_tum | CHE 513f LEB 310f CHE 503f |
| ctrlnum | (OCoLC)19324413 (DE-599)BVBBV004158601 |
| dewey-full | 664/.752 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.752 |
| dewey-search | 664/.752 |
| dewey-sort | 3664 3752 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01803nam a2200541 c 4500</leader><controlfield tag="001">BV004158601</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20230502 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">901119s1990 ad|| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0442317964</subfield><subfield code="9">0-442-31796-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)19324413</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV004158601</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakddb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-83</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX560.D68</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.752</subfield><subfield code="2">19</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ZE 12000</subfield><subfield code="0">(DE-625)155766:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 513f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 310f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 503f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Dough rheology and baked product texture</subfield><subfield code="c">ed. by Hamed Faridi ...</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York</subfield><subfield code="b">Van Nostrand Reinhold</subfield><subfield code="c">1990</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XII, 605 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">An avi book</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Céréales (aliments) - Analyse</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Produits de boulangerie-pâtisserie - Analyse</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Produits de boulangerie-pâtisserie - Texture</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pâte - Propriétés mécaniques</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Baked products</subfield><subfield code="x">Texture</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dough</subfield><subfield code="x">Mechanical properties</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Rheologie</subfield><subfield code="0">(DE-588)4049828-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Textur</subfield><subfield code="0">(DE-588)4059665-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Teig</subfield><subfield code="0">(DE-588)4184607-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Gebäck</subfield><subfield code="0">(DE-588)4019489-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Teig</subfield><subfield code="0">(DE-588)4184607-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Rheologie</subfield><subfield code="0">(DE-588)4049828-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Gebäck</subfield><subfield code="0">(DE-588)4019489-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Textur</subfield><subfield code="0">(DE-588)4059665-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Faridi, Hamed</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-002593574</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV004158601 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T16:09:13Z |
| institution | BVB |
| isbn | 0442317964 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-002593574 |
| oclc_num | 19324413 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | XII, 605 S. Ill., graph. Darst. |
| publishDate | 1990 |
| publishDateSearch | 1990 |
| publishDateSort | 1990 |
| publisher | Van Nostrand Reinhold |
| record_format | marc |
| series2 | An avi book |
| spelling | Dough rheology and baked product texture ed. by Hamed Faridi ... New York Van Nostrand Reinhold 1990 XII, 605 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier An avi book Céréales (aliments) - Analyse ram Produits de boulangerie-pâtisserie - Analyse ram Produits de boulangerie-pâtisserie - Texture Pâte - Propriétés mécaniques Baked products Texture Dough Mechanical properties Rheologie (DE-588)4049828-1 gnd rswk-swf Textur (DE-588)4059665-5 gnd rswk-swf Teig (DE-588)4184607-2 gnd rswk-swf Gebäck (DE-588)4019489-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Teig (DE-588)4184607-2 s Rheologie (DE-588)4049828-1 s DE-604 Gebäck (DE-588)4019489-9 s Textur (DE-588)4059665-5 s Faridi, Hamed Sonstige oth |
| spellingShingle | Dough rheology and baked product texture Céréales (aliments) - Analyse ram Produits de boulangerie-pâtisserie - Analyse ram Produits de boulangerie-pâtisserie - Texture Pâte - Propriétés mécaniques Baked products Texture Dough Mechanical properties Rheologie (DE-588)4049828-1 gnd Textur (DE-588)4059665-5 gnd Teig (DE-588)4184607-2 gnd Gebäck (DE-588)4019489-9 gnd |
| subject_GND | (DE-588)4049828-1 (DE-588)4059665-5 (DE-588)4184607-2 (DE-588)4019489-9 (DE-588)4143413-4 |
| title | Dough rheology and baked product texture |
| title_auth | Dough rheology and baked product texture |
| title_exact_search | Dough rheology and baked product texture |
| title_full | Dough rheology and baked product texture ed. by Hamed Faridi ... |
| title_fullStr | Dough rheology and baked product texture ed. by Hamed Faridi ... |
| title_full_unstemmed | Dough rheology and baked product texture ed. by Hamed Faridi ... |
| title_short | Dough rheology and baked product texture |
| title_sort | dough rheology and baked product texture |
| topic | Céréales (aliments) - Analyse ram Produits de boulangerie-pâtisserie - Analyse ram Produits de boulangerie-pâtisserie - Texture Pâte - Propriétés mécaniques Baked products Texture Dough Mechanical properties Rheologie (DE-588)4049828-1 gnd Textur (DE-588)4059665-5 gnd Teig (DE-588)4184607-2 gnd Gebäck (DE-588)4019489-9 gnd |
| topic_facet | Céréales (aliments) - Analyse Produits de boulangerie-pâtisserie - Analyse Produits de boulangerie-pâtisserie - Texture Pâte - Propriétés mécaniques Baked products Texture Dough Mechanical properties Rheologie Textur Teig Gebäck Aufsatzsammlung |
| work_keys_str_mv | AT faridihamed doughrheologyandbakedproducttexture |