Principles and practices for the safe processing of foods:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ.
2001
|
| Ausgabe: | Repr. |
| Schriftenreihe: | Woodhead Publishing series in food science and technology
|
| Schlagworte: | |
| Beschreibung: | XIV, 457 S. Ill. |
| ISBN: | 1855733625 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV019993727 | ||
| 003 | DE-604 | ||
| 005 | 20051026 | ||
| 007 | t | ||
| 008 | 050809s2001 a||| |||| 00||| eng d | ||
| 020 | |a 1855733625 |9 1-85573-362-5 | ||
| 035 | |a (OCoLC)635142328 | ||
| 035 | |a (DE-599)BVBBV019993727 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 084 | |a LEB 030f |2 stub | ||
| 245 | 1 | 0 | |a Principles and practices for the safe processing of foods |c ed. by David A. Shapton ... |
| 246 | 1 | 3 | |a Safe processing of foods |
| 250 | |a Repr. | ||
| 264 | 1 | |a Cambridge [u.a.] |b Woodhead Publ. |c 2001 | |
| 300 | |a XIV, 457 S. |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing series in food science and technology | |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a HACCP |0 (DE-588)4206910-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelhygiene |0 (DE-588)4034887-8 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | 1 | |a Lebensmittelhygiene |0 (DE-588)4034887-8 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 1 | 1 | |a HACCP |0 (DE-588)4206910-5 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 2 | 1 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |D s |
| 689 | 2 | |5 DE-604 | |
| 700 | 1 | |a Shapton, David A. |4 edt | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-013315577 | ||
Datensatz im Suchindex
| _version_ | 1804133541116641280 |
|---|---|
| any_adam_object | |
| author2 | Shapton, David A. |
| author2_role | edt |
| author2_variant | d a s da das |
| author_facet | Shapton, David A. |
| building | Verbundindex |
| bvnumber | BV019993727 |
| classification_tum | LEB 030f |
| ctrlnum | (OCoLC)635142328 (DE-599)BVBBV019993727 |
| discipline | Lebensmitteltechnologie |
| edition | Repr. |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01597nam a2200457 c 4500</leader><controlfield tag="001">BV019993727</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20051026 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">050809s2001 a||| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1855733625</subfield><subfield code="9">1-85573-362-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)635142328</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV019993727</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</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></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 030f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Principles and practices for the safe processing of foods</subfield><subfield code="c">ed. by David A. Shapton ...</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Safe processing of foods</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Repr.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge [u.a.]</subfield><subfield code="b">Woodhead Publ.</subfield><subfield code="c">2001</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XIV, 457 S.</subfield><subfield code="b">Ill.</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">Woodhead Publishing series in food science and technology</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">HACCP</subfield><subfield code="0">(DE-588)4206910-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelhygiene</subfield><subfield code="0">(DE-588)4034887-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Lebensmittelhygiene</subfield><subfield code="0">(DE-588)4034887-8</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">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">HACCP</subfield><subfield code="0">(DE-588)4206910-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shapton, David A.</subfield><subfield code="4">edt</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-013315577</subfield></datafield></record></collection> |
| id | DE-604.BV019993727 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T20:10:21Z |
| institution | BVB |
| isbn | 1855733625 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-013315577 |
| oclc_num | 635142328 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XIV, 457 S. Ill. |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Woodhead Publ. |
| record_format | marc |
| series2 | Woodhead Publishing series in food science and technology |
| spelling | Principles and practices for the safe processing of foods ed. by David A. Shapton ... Safe processing of foods Repr. Cambridge [u.a.] Woodhead Publ. 2001 XIV, 457 S. Ill. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing series in food science and technology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf HACCP (DE-588)4206910-5 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s Lebensmittelhygiene (DE-588)4034887-8 s DE-604 HACCP (DE-588)4206910-5 s Lebensmittelmikrobiologie (DE-588)4034896-9 s Shapton, David A. edt |
| spellingShingle | Principles and practices for the safe processing of foods Lebensmittelmikrobiologie (DE-588)4034896-9 gnd HACCP (DE-588)4206910-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4206910-5 (DE-588)4034901-9 (DE-588)4034887-8 |
| title | Principles and practices for the safe processing of foods |
| title_alt | Safe processing of foods |
| title_auth | Principles and practices for the safe processing of foods |
| title_exact_search | Principles and practices for the safe processing of foods |
| title_full | Principles and practices for the safe processing of foods ed. by David A. Shapton ... |
| title_fullStr | Principles and practices for the safe processing of foods ed. by David A. Shapton ... |
| title_full_unstemmed | Principles and practices for the safe processing of foods ed. by David A. Shapton ... |
| title_short | Principles and practices for the safe processing of foods |
| title_sort | principles and practices for the safe processing of foods |
| topic | Lebensmittelmikrobiologie (DE-588)4034896-9 gnd HACCP (DE-588)4206910-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd |
| topic_facet | Lebensmittelmikrobiologie HACCP Lebensmitteltechnologie Lebensmittelhygiene |
| work_keys_str_mv | AT shaptondavida principlesandpracticesforthesafeprocessingoffoods AT shaptondavida safeprocessingoffoods |