Handbook of food analytical chemistry: water, proteins, enzymes, lipids, and carbohydrates
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken, N.J.
J. Wiley
© 2005
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 UBM01 Volltext |
| Beschreibung: | Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (xv, 768 pages) 29 cm |
| ISBN: | 9780471709084 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043385811 | ||
| 003 | DE-604 | ||
| 005 | 20180205 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 160222s2005 |||| o||u| ||||||eng d | ||
| 020 | |a 9780471709084 |c electronic bk. |9 978-0-471-70908-4 | ||
| 024 | 7 | |a 10.1002/0471709085 |2 doi | |
| 035 | |a (ZDB-35-WIC)ocm85820940 | ||
| 035 | |a (OCoLC)85820940 | ||
| 035 | |a (DE-599)BVBBV043385811 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-861 |a DE-19 | ||
| 082 | 0 | |a 664/.07 |2 22 | |
| 245 | 1 | 0 | |a Handbook of food analytical chemistry |b water, proteins, enzymes, lipids, and carbohydrates |c edited By Ronald E. Wrolstad [and others] |
| 264 | 1 | |a Hoboken, N.J. |b J. Wiley |c © 2005 | |
| 300 | |a 1 Online-Ressource (xv, 768 pages) |c 29 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components | ||
| 500 | |a Includes bibliographical references and index | ||
| 533 | |a Online-Ausgabe |n Available via World Wide Web | ||
| 650 | 7 | |a Handbooks and manuals |2 fast | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 4 | |a Food / Analysis / Handbooks, manuals, etc | |
| 700 | 1 | |a Wrolstad, Ronald E. |d 1939- |0 (DE-588)1069543195 |4 edt | |
| 776 | 0 | 8 | |i Reproduktion von |t Handbook of food analytical chemistry |d © 2005 |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-0-471-66378-2 |
| 856 | 4 | 0 | |u https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-35-WIC | ||
| 940 | 1 | |q UBG_PDA_WIC | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028804395 | ||
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 |l FRO01 |p ZDB-35-WIC |q FRO_PDA_WIC |x Verlag |3 Volltext | |
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 |l UBG01 |p ZDB-35-WIC |q UBG_PDA_WIC |x Verlag |3 Volltext | |
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 |l UBM01 |p ZDB-35-WIC |q UBM_PDA_WIC_Kauf |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804175954502746112 |
|---|---|
| any_adam_object | |
| author2 | Wrolstad, Ronald E. 1939- |
| author2_role | edt |
| author2_variant | r e w re rew |
| author_GND | (DE-588)1069543195 |
| author_facet | Wrolstad, Ronald E. 1939- |
| building | Verbundindex |
| bvnumber | BV043385811 |
| collection | ZDB-35-WIC |
| ctrlnum | (ZDB-35-WIC)ocm85820940 (OCoLC)85820940 (DE-599)BVBBV043385811 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| 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>02102nmm a2200457zc 4500</leader><controlfield tag="001">BV043385811</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20180205 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">160222s2005 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780471709084</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-471-70908-4</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/0471709085</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-35-WIC)ocm85820940</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)85820940</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043385811</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-861</subfield><subfield code="a">DE-19</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">22</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Handbook of food analytical chemistry</subfield><subfield code="b">water, proteins, enzymes, lipids, and carbohydrates</subfield><subfield code="c">edited By Ronald E. Wrolstad [and others]</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Hoboken, N.J.</subfield><subfield code="b">J. Wiley</subfield><subfield code="c">© 2005</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xv, 768 pages)</subfield><subfield code="c">29 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">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">Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="a">Online-Ausgabe</subfield><subfield code="n">Available via World Wide Web</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Handbooks and manuals</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Analysis</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Analysis / Handbooks, manuals, etc</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wrolstad, Ronald E.</subfield><subfield code="d">1939-</subfield><subfield code="0">(DE-588)1069543195</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Reproduktion von</subfield><subfield code="t">Handbook of food analytical chemistry</subfield><subfield code="d">© 2005</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">978-0-471-66378-2</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-35-WIC</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">UBG_PDA_WIC</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028804395</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085</subfield><subfield code="l">FRO01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">FRO_PDA_WIC</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">UBG_PDA_WIC</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085</subfield><subfield code="l">UBM01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">UBM_PDA_WIC_Kauf</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043385811 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:30Z |
| institution | BVB |
| isbn | 9780471709084 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028804395 |
| oclc_num | 85820940 |
| open_access_boolean | |
| owner | DE-861 DE-19 DE-BY-UBM |
| owner_facet | DE-861 DE-19 DE-BY-UBM |
| physical | 1 Online-Ressource (xv, 768 pages) 29 cm |
| psigel | ZDB-35-WIC UBG_PDA_WIC ZDB-35-WIC FRO_PDA_WIC ZDB-35-WIC UBG_PDA_WIC ZDB-35-WIC UBM_PDA_WIC_Kauf |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | J. Wiley |
| record_format | marc |
| spelling | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates edited By Ronald E. Wrolstad [and others] Hoboken, N.J. J. Wiley © 2005 1 Online-Ressource (xv, 768 pages) 29 cm txt rdacontent c rdamedia cr rdacarrier Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components Includes bibliographical references and index Online-Ausgabe Available via World Wide Web Handbooks and manuals fast Food / Analysis fast Food / Analysis / Handbooks, manuals, etc Wrolstad, Ronald E. 1939- (DE-588)1069543195 edt Reproduktion von Handbook of food analytical chemistry © 2005 Erscheint auch als Druck-Ausgabe, Hardcover 978-0-471-66378-2 https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates Handbooks and manuals fast Food / Analysis fast Food / Analysis / Handbooks, manuals, etc |
| title | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates |
| title_auth | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates |
| title_exact_search | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates |
| title_full | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates edited By Ronald E. Wrolstad [and others] |
| title_fullStr | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates edited By Ronald E. Wrolstad [and others] |
| title_full_unstemmed | Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates edited By Ronald E. Wrolstad [and others] |
| title_short | Handbook of food analytical chemistry |
| title_sort | handbook of food analytical chemistry water proteins enzymes lipids and carbohydrates |
| title_sub | water, proteins, enzymes, lipids, and carbohydrates |
| topic | Handbooks and manuals fast Food / Analysis fast Food / Analysis / Handbooks, manuals, etc |
| topic_facet | Handbooks and manuals Food / Analysis Food / Analysis / Handbooks, manuals, etc |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 |
| work_keys_str_mv | AT wrolstadronalde handbookoffoodanalyticalchemistrywaterproteinsenzymeslipidsandcarbohydrates |