A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products:
Saved in:
| Other Authors: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam [u.a.]
Elsevier WP
2016
|
| Edition: | Fourteenth edition |
| Series: | Woodhead Publishing in food science, technology, and nutrition
282 |
| Subjects: | |
| Online Access: | FFW01 Volltext |
| Physical Description: | 1 Online-Ressource (XL, 493 Seiten) Illustrationen |
| ISBN: | 9780857096876 |
Staff View
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV043567252 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 160524s2016 |||| o||u| ||||||eng d | ||
| 020 | |a 9780857096876 |c Online |9 978-0-85709-687-6 | ||
| 035 | |a (OCoLC)969950815 | ||
| 035 | |a (DE-599)BVBBV043567252 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1028 | ||
| 082 | 0 | |a 664.0282 |2 23 | |
| 100 | 1 | |a Featherstone, Susan |4 edt | |
| 245 | 1 | 0 | |a A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products |c revised by Susan Featherstone |
| 250 | |a Fourteenth edition | ||
| 264 | 1 | |a Amsterdam [u.a.] |b Elsevier WP |c 2016 | |
| 300 | |a 1 Online-Ressource (XL, 493 Seiten) |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v 282 | |
| 505 | 8 | |a Includes bibliographical references at the end of each chapters and index | |
| 505 | 8 | |a A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics | |
| 650 | 7 | |a Canning and preserving |2 fast | |
| 650 | 4 | |a Canning and preserving | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druckausgabe |z 978-0-85709-679-1 |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780857096791 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-33-ABS | ||
| 940 | 1 | |q ZDB-33-ABS15 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028982215 | ||
| 966 | e | |u http://www.sciencedirect.com/science/book/9780857096791 |l FFW01 |p ZDB-33-ABS |x Verlag |3 Volltext | |
Record in the Search Index
| _version_ | 1804176240812228608 |
|---|---|
| any_adam_object | |
| author2 | Featherstone, Susan |
| author2_role | edt |
| author2_variant | s f sf |
| author_facet | Featherstone, Susan |
| building | Verbundindex |
| bvnumber | BV043567252 |
| collection | ZDB-33-ABS |
| contents | Includes bibliographical references at the end of each chapters and index A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics |
| ctrlnum | (OCoLC)969950815 (DE-599)BVBBV043567252 |
| 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 |
| edition | Fourteenth edition |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02464nmm a2200397zcb4500</leader><controlfield tag="001">BV043567252</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">160524s2016 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857096876</subfield><subfield code="c">Online</subfield><subfield code="9">978-0-85709-687-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)969950815</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043567252</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1028</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.0282</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Featherstone, Susan</subfield><subfield code="4">edt</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products</subfield><subfield code="c">revised by Susan Featherstone</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Fourteenth edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Amsterdam [u.a.]</subfield><subfield code="b">Elsevier WP</subfield><subfield code="c">2016</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (XL, 493 Seiten)</subfield><subfield code="b">Illustrationen</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="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science, technology, and nutrition</subfield><subfield code="v">282</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Includes bibliographical references at the end of each chapters and index</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics</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="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druckausgabe</subfield><subfield code="z">978-0-85709-679-1</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780857096791</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-33-ABS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">ZDB-33-ABS15</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028982215</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780857096791</subfield><subfield code="l">FFW01</subfield><subfield code="p">ZDB-33-ABS</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043567252 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:29:03Z |
| institution | BVB |
| isbn | 9780857096876 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028982215 |
| oclc_num | 969950815 |
| open_access_boolean | |
| owner | DE-1028 |
| owner_facet | DE-1028 |
| physical | 1 Online-Ressource (XL, 493 Seiten) Illustrationen |
| psigel | ZDB-33-ABS ZDB-33-ABS15 |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | Elsevier WP |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Featherstone, Susan edt A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products revised by Susan Featherstone Fourteenth edition Amsterdam [u.a.] Elsevier WP 2016 1 Online-Ressource (XL, 493 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 282 Includes bibliographical references at the end of each chapters and index A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics Canning and preserving fast Canning and preserving Erscheint auch als Druckausgabe 978-0-85709-679-1 http://www.sciencedirect.com/science/book/9780857096791 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products Includes bibliographical references at the end of each chapters and index A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics Canning and preserving fast Canning and preserving |
| title | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products |
| title_auth | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products |
| title_exact_search | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products |
| title_full | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products revised by Susan Featherstone |
| title_fullStr | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products revised by Susan Featherstone |
| title_full_unstemmed | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products revised by Susan Featherstone |
| title_short | A Complete Course in Canning and Related Processes, Volume 3, Processing procedures for canned food products |
| title_sort | a complete course in canning and related processes volume 3 processing procedures for canned food products |
| topic | Canning and preserving fast Canning and preserving |
| topic_facet | Canning and preserving |
| url | http://www.sciencedirect.com/science/book/9780857096791 |
| work_keys_str_mv | AT featherstonesusan acompletecourseincanningandrelatedprocessesvolume3processingproceduresforcannedfoodproducts |