The science of food: an introduction to food science, nutrition, and microbiology
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Pergamon Press
1981
|
| Ausgabe: | 2d edition |
| Schriftenreihe: | Pergamon international library of science, technology, engineering, and social studies
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Includes bibliographical references (pages 235) and index |
| Beschreibung: | 1 Online-Ressource (xii, 245 pages) |
| ISBN: | 0080258956 0080258964 1483136337 9780080258959 9780080258966 9781483136332 |
Internformat
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| 100 | 1 | |a Gaman, P. M. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The science of food |b an introduction to food science, nutrition, and microbiology |c by P.M. Gaman and K.B. Sherrington |
| 250 | |a 2d edition | ||
| 264 | 1 | |a Oxford |b Pergamon Press |c 1981 | |
| 300 | |a 1 Online-Ressource (xii, 245 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Pergamon international library of science, technology, engineering, and social studies | |
| 500 | |a Includes bibliographical references (pages 235) and index | ||
| 650 | 4 | |a Aliments / Composition | |
| 650 | 4 | |a Aliments / Microbiologie | |
| 650 | 4 | |a Alimentation | |
| 650 | 4 | |a Dietetics | |
| 650 | 4 | |a Food | |
| 650 | 4 | |a Microbiology | |
| 650 | 4 | |a Nutritional Physiological Phenomena | |
| 650 | 7 | |a Aliments / Composition |2 ram | |
| 650 | 7 | |a Food / Composition |2 fast | |
| 650 | 7 | |a Food / Microbiology |2 fast | |
| 650 | 7 | |a Nutrition |2 fast | |
| 650 | 7 | |a COOKING / General |2 bisacsh | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 4 | |a Nutrition | |
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| 700 | 1 | |a Sherrington, K. B. |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804152884807335936 |
|---|---|
| any_adam_object | |
| author | Gaman, P. M. |
| author_facet | Gaman, P. M. |
| author_role | aut |
| author_sort | Gaman, P. M. |
| author_variant | p m g pm pmg |
| building | Verbundindex |
| bvnumber | BV042303681 |
| collection | ZDB-33-ESD |
| ctrlnum | (OCoLC)881853394 (DE-599)BVBBV042303681 |
| dewey-full | 641.1 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.1 |
| dewey-search | 641.1 |
| dewey-sort | 3641.1 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2d edition |
| format | Electronic eBook |
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| id | DE-604.BV042303681 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:49Z |
| institution | BVB |
| isbn | 0080258956 0080258964 1483136337 9780080258959 9780080258966 9781483136332 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027740673 |
| oclc_num | 881853394 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xii, 245 pages) |
| psigel | ZDB-33-ESD ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 1981 |
| publishDateSearch | 1981 |
| publishDateSort | 1981 |
| publisher | Pergamon Press |
| record_format | marc |
| series2 | Pergamon international library of science, technology, engineering, and social studies |
| spelling | Gaman, P. M. Verfasser aut The science of food an introduction to food science, nutrition, and microbiology by P.M. Gaman and K.B. Sherrington 2d edition Oxford Pergamon Press 1981 1 Online-Ressource (xii, 245 pages) txt rdacontent c rdamedia cr rdacarrier Pergamon international library of science, technology, engineering, and social studies Includes bibliographical references (pages 235) and index Aliments / Composition Aliments / Microbiologie Alimentation Dietetics Food Microbiology Nutritional Physiological Phenomena Aliments / Composition ram Food / Composition fast Food / Microbiology fast Nutrition fast COOKING / General bisacsh Food Composition Food Microbiology Nutrition Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 s 1\p DE-604 Ernährungswissenschaft (DE-588)4152829-3 s 2\p DE-604 Sherrington, K. B. Sonstige oth http://www.sciencedirect.com/science/book/9780080258959 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Gaman, P. M. The science of food an introduction to food science, nutrition, and microbiology Aliments / Composition Aliments / Microbiologie Alimentation Dietetics Food Microbiology Nutritional Physiological Phenomena Aliments / Composition ram Food / Composition fast Food / Microbiology fast Nutrition fast COOKING / General bisacsh Food Composition Food Microbiology Nutrition Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| subject_GND | (DE-588)4152829-3 (DE-588)4167048-6 |
| title | The science of food an introduction to food science, nutrition, and microbiology |
| title_auth | The science of food an introduction to food science, nutrition, and microbiology |
| title_exact_search | The science of food an introduction to food science, nutrition, and microbiology |
| title_full | The science of food an introduction to food science, nutrition, and microbiology by P.M. Gaman and K.B. Sherrington |
| title_fullStr | The science of food an introduction to food science, nutrition, and microbiology by P.M. Gaman and K.B. Sherrington |
| title_full_unstemmed | The science of food an introduction to food science, nutrition, and microbiology by P.M. Gaman and K.B. Sherrington |
| title_short | The science of food |
| title_sort | the science of food an introduction to food science nutrition and microbiology |
| title_sub | an introduction to food science, nutrition, and microbiology |
| topic | Aliments / Composition Aliments / Microbiologie Alimentation Dietetics Food Microbiology Nutritional Physiological Phenomena Aliments / Composition ram Food / Composition fast Food / Microbiology fast Nutrition fast COOKING / General bisacsh Food Composition Food Microbiology Nutrition Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| topic_facet | Aliments / Composition Aliments / Microbiologie Alimentation Dietetics Food Microbiology Nutritional Physiological Phenomena Food / Composition Food / Microbiology Nutrition COOKING / General Food Composition Food Microbiology Ernährungswissenschaft Lebensmittelwissenschaft |
| url | http://www.sciencedirect.com/science/book/9780080258959 |
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