Chilled foods: a comprehensive guide
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC
2008
|
| Ausgabe: | 3rd ed |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Description based on print. - Previous ed.: 2000 Includes bibliographical references and index "The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners." "Extensively revised and expanded, the third edition of Chilled Foods will be an essential reference source for professionals involved in the manufacture of chilled food products."--BOOK JACKET. |
| Beschreibung: | 1 Online-Ressource (xviii, 667 p.) |
| ISBN: | 9781845694883 1845694880 9781845692438 1845692438 |
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| 250 | |a 3rd ed | ||
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| 300 | |a 1 Online-Ressource (xviii, 667 p.) | ||
| 336 | |b txt |2 rdacontent | ||
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 500 | |a Description based on print. - Previous ed.: 2000 | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a "The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners." "Extensively revised and expanded, the third edition of Chilled Foods will be an essential reference source for professionals involved in the manufacture of chilled food products."--BOOK JACKET. | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Cold storage |2 fast | |
| 650 | 7 | |a Frozen foods |2 fast | |
| 650 | 7 | |a Refrigerated foods |2 fast | |
| 650 | 4 | |a Refrigerated foods | |
| 650 | 4 | |a Cold storage | |
| 650 | 4 | |a Frozen foods | |
| 700 | 1 | |a Brown, Martyn |e Sonstige |4 oth | |
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| dewey-full | 664.9452 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.9452 |
| dewey-search | 664.9452 |
| dewey-sort | 3664.9452 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 3rd ed |
| format | Electronic eBook |
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| id | DE-604.BV042313103 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845694883 1845694880 9781845692438 1845692438 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750094 |
| oclc_num | 488614796 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xviii, 667 p.) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | CRC |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Chilled foods a comprehensive guide edited by Martyn Brown 3rd ed Boca Raton, Fla. CRC 2008 1 Online-Ressource (xviii, 667 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Description based on print. - Previous ed.: 2000 Includes bibliographical references and index "The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners." "Extensively revised and expanded, the third edition of Chilled Foods will be an essential reference source for professionals involved in the manufacture of chilled food products."--BOOK JACKET. TECHNOLOGY & ENGINEERING / Food Science bisacsh Cold storage fast Frozen foods fast Refrigerated foods fast Refrigerated foods Cold storage Frozen foods Brown, Martyn Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 978-1-4200-8775-8 Erscheint auch als Druck-Ausgabe, Hardcover 1-4200-8775-4 http://www.sciencedirect.com/science/book/9781845692438 Verlag Volltext |
| spellingShingle | Chilled foods a comprehensive guide TECHNOLOGY & ENGINEERING / Food Science bisacsh Cold storage fast Frozen foods fast Refrigerated foods fast Refrigerated foods Cold storage Frozen foods |
| title | Chilled foods a comprehensive guide |
| title_auth | Chilled foods a comprehensive guide |
| title_exact_search | Chilled foods a comprehensive guide |
| title_full | Chilled foods a comprehensive guide edited by Martyn Brown |
| title_fullStr | Chilled foods a comprehensive guide edited by Martyn Brown |
| title_full_unstemmed | Chilled foods a comprehensive guide edited by Martyn Brown |
| title_short | Chilled foods |
| title_sort | chilled foods a comprehensive guide |
| title_sub | a comprehensive guide |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Cold storage fast Frozen foods fast Refrigerated foods fast Refrigerated foods Cold storage Frozen foods |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Cold storage Frozen foods Refrigerated foods |
| url | http://www.sciencedirect.com/science/book/9781845692438 |
| work_keys_str_mv | AT brownmartyn chilledfoodsacomprehensiveguide |