Principles of breadmaking: functionality of raw materials and process steps
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
St.Paul, Minn.
American Association of Cereal Chemists
2005
|
| Subjects: | |
| Physical Description: | IX, 212 S. Ill., graph. Darst. 24 cm |
| ISBN: | 1891127454 |
Staff View
MARC
| LEADER | 00000nam a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV021250206 | ||
| 003 | DE-604 | ||
| 005 | 20150331 | ||
| 007 | t | ||
| 008 | 051202s2005 xxuad|| |||| 00||| eng d | ||
| 010 | |a 2005920686 | ||
| 020 | |a 1891127454 |9 1-891127-45-4 | ||
| 035 | |a (OCoLC)58399598 | ||
| 035 | |a (DE-599)BVBBV021250206 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 044 | |a xxu |c US | ||
| 049 | |a DE-M49 |a DE-703 |a DE-B768 | ||
| 050 | 0 | |a TX769 | |
| 082 | 0 | |a 641.8/12 |2 22 | |
| 084 | |a LEB 314f |2 stub | ||
| 100 | 1 | |a Sluimer, Piet |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Principles of breadmaking |b functionality of raw materials and process steps |c Piet Sluimer |
| 264 | 1 | |a St.Paul, Minn. |b American Association of Cereal Chemists |c 2005 | |
| 300 | |a IX, 212 S. |b Ill., graph. Darst. |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Cuisson au four | |
| 650 | 4 | |a Pain | |
| 650 | 4 | |a Bread | |
| 650 | 4 | |a Baking | |
| 650 | 0 | 7 | |a Brotbacken |0 (DE-588)4140773-8 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Brotbacken |0 (DE-588)4140773-8 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-014571621 | |
Record in the Search Index
| _version_ | 1812898683750973440 |
|---|---|
| adam_text | |
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Sluimer, Piet |
| author_facet | Sluimer, Piet |
| author_role | aut |
| author_sort | Sluimer, Piet |
| author_variant | p s ps |
| building | Verbundindex |
| bvnumber | BV021250206 |
| callnumber-first | T - Technology |
| callnumber-label | TX769 |
| callnumber-raw | TX769 |
| callnumber-search | TX769 |
| callnumber-sort | TX 3769 |
| callnumber-subject | TX - Home Economics |
| classification_tum | LEB 314f |
| ctrlnum | (OCoLC)58399598 (DE-599)BVBBV021250206 |
| dewey-full | 641.8/12 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.8/12 |
| dewey-search | 641.8/12 |
| dewey-sort | 3641.8 212 |
| dewey-tens | 640 - Home and family management |
| discipline | Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | 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>00000nam a2200000zc 4500</leader><controlfield tag="001">BV021250206</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20150331</controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">051202s2005 xxuad|| |||| 00||| eng d</controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a">2005920686</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1891127454</subfield><subfield code="9">1-891127-45-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)58399598</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV021250206</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">xxu</subfield><subfield code="c">US</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-703</subfield><subfield code="a">DE-B768</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX769</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.8/12</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 314f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Sluimer, Piet</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Principles of breadmaking</subfield><subfield code="b">functionality of raw materials and process steps</subfield><subfield code="c">Piet Sluimer</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">St.Paul, Minn.</subfield><subfield code="b">American Association of Cereal Chemists</subfield><subfield code="c">2005</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">IX, 212 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield><subfield code="c">24 cm</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="650" ind1=" " ind2="4"><subfield code="a">Cuisson au four</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pain</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bread</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Baking</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brotbacken</subfield><subfield code="0">(DE-588)4140773-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Brotbacken</subfield><subfield code="0">(DE-588)4140773-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-014571621</subfield></datafield></record></collection> |
| id | DE-604.BV021250206 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:39:13Z |
| indexdate | 2024-10-14T14:08:32Z |
| institution | BVB |
| isbn | 1891127454 |
| language | English |
| lccn | 2005920686 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014571621 |
| oclc_num | 58399598 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-703 DE-B768 |
| owner_facet | DE-M49 DE-BY-TUM DE-703 DE-B768 |
| physical | IX, 212 S. Ill., graph. Darst. 24 cm |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | American Association of Cereal Chemists |
| record_format | marc |
| spelling | Sluimer, Piet Verfasser aut Principles of breadmaking functionality of raw materials and process steps Piet Sluimer St.Paul, Minn. American Association of Cereal Chemists 2005 IX, 212 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Cuisson au four Pain Bread Baking Brotbacken (DE-588)4140773-8 gnd rswk-swf Brotbacken (DE-588)4140773-8 s b DE-604 |
| spellingShingle | Sluimer, Piet Principles of breadmaking functionality of raw materials and process steps Cuisson au four Pain Bread Baking Brotbacken (DE-588)4140773-8 gnd |
| subject_GND | (DE-588)4140773-8 |
| title | Principles of breadmaking functionality of raw materials and process steps |
| title_auth | Principles of breadmaking functionality of raw materials and process steps |
| title_exact_search | Principles of breadmaking functionality of raw materials and process steps |
| title_exact_search_txtP | Principles of breadmaking functionality of raw materials and process steps |
| title_full | Principles of breadmaking functionality of raw materials and process steps Piet Sluimer |
| title_fullStr | Principles of breadmaking functionality of raw materials and process steps Piet Sluimer |
| title_full_unstemmed | Principles of breadmaking functionality of raw materials and process steps Piet Sluimer |
| title_short | Principles of breadmaking |
| title_sort | principles of breadmaking functionality of raw materials and process steps |
| title_sub | functionality of raw materials and process steps |
| topic | Cuisson au four Pain Bread Baking Brotbacken (DE-588)4140773-8 gnd |
| topic_facet | Cuisson au four Pain Bread Baking Brotbacken |
| work_keys_str_mv | AT sluimerpiet principlesofbreadmakingfunctionalityofrawmaterialsandprocesssteps |