A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington
Elsevier Science
2013
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | CHAPTER 8. Preserves (Jams), Jellies and Related Products The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural E. |
| Beschreibung: | 1 Online-Ressource (615 pages) |
| ISBN: | 9781845696214 1845696212 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV042313453 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s2013 |||| o||u| ||||||eng d | ||
| 020 | |a 9781845696214 |c electronic bk. |9 978-1-84569-621-4 | ||
| 020 | |a 1845696212 |c electronic bk. |9 1-84569-621-2 | ||
| 035 | |a (OCoLC)879866455 | ||
| 035 | |a (DE-599)BVBBV042313453 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664.0282 | |
| 100 | 1 | |a Downing, D. L. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a A Complete Course in Canning and Related Processes |b Processing Procedures for Canned Food Products |
| 264 | 1 | |a Burlington |b Elsevier Science |c 2013 | |
| 300 | |a 1 Online-Ressource (615 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a CHAPTER 8. Preserves (Jams), Jellies and Related Products | ||
| 500 | |a The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural E. | ||
| 650 | 4 | |a Canning and preserving | |
| 650 | 4 | |a Fruit / Drying | |
| 650 | 4 | |a Vegetables / Drying | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Canning and preserving |2 fast | |
| 650 | 4 | |a Canning and preserving | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9781845696061 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027750444 | ||
Datensatz im Suchindex
| _version_ | 1804152905534537728 |
|---|---|
| any_adam_object | |
| author | Downing, D. L. |
| author_facet | Downing, D. L. |
| author_role | aut |
| author_sort | Downing, D. L. |
| author_variant | d l d dl dld |
| building | Verbundindex |
| bvnumber | BV042313453 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)879866455 (DE-599)BVBBV042313453 |
| dewey-full | 664.0282 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.0282 |
| dewey-search | 664.0282 |
| dewey-sort | 3664.0282 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02002nmm a2200421zc 4500</leader><controlfield tag="001">BV042313453</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s2013 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781845696214</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-84569-621-4</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1845696212</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-84569-621-2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)879866455</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313453</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="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.0282</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Downing, D. L.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A Complete Course in Canning and Related Processes</subfield><subfield code="b">Processing Procedures for Canned Food Products</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Burlington</subfield><subfield code="b">Elsevier Science</subfield><subfield code="c">2013</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (615 pages)</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">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">CHAPTER 8. Preserves (Jams), Jellies and Related Products</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural E.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Canning and preserving</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fruit / Drying</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Vegetables / Drying</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Canning and preserving</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Canning and preserving</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9781845696061</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750444</subfield></datafield></record></collection> |
| id | DE-604.BV042313453 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845696214 1845696212 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750444 |
| oclc_num | 879866455 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (615 pages) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Elsevier Science |
| record_format | marc |
| spelling | Downing, D. L. Verfasser aut A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products Burlington Elsevier Science 2013 1 Online-Ressource (615 pages) txt rdacontent c rdamedia cr rdacarrier CHAPTER 8. Preserves (Jams), Jellies and Related Products The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing. The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages. Dr Donald Downing, Professor of food processing, New York Agricultural E. Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science bisacsh Canning and preserving fast http://www.sciencedirect.com/science/book/9781845696061 Verlag Volltext |
| spellingShingle | Downing, D. L. A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science bisacsh Canning and preserving fast |
| title | A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products |
| title_auth | A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products |
| title_exact_search | A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products |
| title_full | A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products |
| title_fullStr | A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products |
| title_full_unstemmed | A Complete Course in Canning and Related Processes Processing Procedures for Canned Food Products |
| title_short | A Complete Course in Canning and Related Processes |
| title_sort | a complete course in canning and related processes processing procedures for canned food products |
| title_sub | Processing Procedures for Canned Food Products |
| topic | Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science bisacsh Canning and preserving fast |
| topic_facet | Canning and preserving Fruit / Drying Vegetables / Drying TECHNOLOGY & ENGINEERING / Food Science |
| url | http://www.sciencedirect.com/science/book/9781845696061 |
| work_keys_str_mv | AT downingdl acompletecourseincanningandrelatedprocessesprocessingproceduresforcannedfoodproducts |