Introducing food science:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Mass. [u.a.]
CRC Press/Taylor & Francis
2009
|
| Schlagworte: | |
| Beschreibung: | XVII, 363 S. Ill., graph. Darst. |
| ISBN: | 9781587160288 |
Internformat
MARC
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| 008 | 110326s2009 ad|| |||| 00||| eng d | ||
| 020 | |a 9781587160288 |9 978-1-587-16028-8 | ||
| 035 | |a (OCoLC)635259066 | ||
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| 041 | 0 | |a eng | |
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| 100 | 1 | |a Shewfelt, Robert L. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Introducing food science |c Robert L. Shewfelt |
| 264 | 1 | |a Boca Raton, Mass. [u.a.] |b CRC Press/Taylor & Francis |c 2009 | |
| 300 | |a XVII, 363 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 7 | |a food |2 cabt | |
| 650 | 7 | |a food processing |2 cabt | |
| 650 | 7 | |a food industry |2 cabt | |
| 650 | 7 | |a quality control |2 cabt | |
| 650 | 7 | |a food microbiology |2 cabt | |
| 650 | 7 | |a sensory evaluation |2 cabt | |
| 650 | 0 | 7 | |a Lebensmittelwissenschaft |0 (DE-588)4167048-6 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Shewfelt, Robert L. |
| author_facet | Shewfelt, Robert L. |
| author_role | aut |
| author_sort | Shewfelt, Robert L. |
| author_variant | r l s rl rls |
| building | Verbundindex |
| bvnumber | BV026731016 |
| callnumber-first | T - Technology |
| callnumber-label | TP370 |
| callnumber-raw | TP370 |
| callnumber-search | TP370 |
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| callnumber-subject | TP - Chemical Technology |
| classification_rvk | VN 8000 |
| ctrlnum | (OCoLC)635259066 (DE-599)GBV58880813X |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Book |
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| isbn | 9781587160288 |
| language | English |
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| publishDate | 2009 |
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| spelling | Shewfelt, Robert L. Verfasser aut Introducing food science Robert L. Shewfelt Boca Raton, Mass. [u.a.] CRC Press/Taylor & Francis 2009 XVII, 363 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier food cabt food processing cabt food industry cabt quality control cabt food microbiology cabt sensory evaluation cabt Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelwissenschaft (DE-588)4167048-6 s b DE-604 |
| spellingShingle | Shewfelt, Robert L. Introducing food science food cabt food processing cabt food industry cabt quality control cabt food microbiology cabt sensory evaluation cabt Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| subject_GND | (DE-588)4167048-6 (DE-588)4143413-4 |
| title | Introducing food science |
| title_auth | Introducing food science |
| title_exact_search | Introducing food science |
| title_full | Introducing food science Robert L. Shewfelt |
| title_fullStr | Introducing food science Robert L. Shewfelt |
| title_full_unstemmed | Introducing food science Robert L. Shewfelt |
| title_short | Introducing food science |
| title_sort | introducing food science |
| topic | food cabt food processing cabt food industry cabt quality control cabt food microbiology cabt sensory evaluation cabt Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| topic_facet | food food processing food industry quality control food microbiology sensory evaluation Lebensmittelwissenschaft Aufsatzsammlung |
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