Breadmaking: improving quality
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Philadelphia, Pa
Woodhead Pub.
2012
|
| Edition: | 2nd ed |
| Series: | Woodhead Publishing in food science, technology, and nutrition
no. 229 |
| Subjects: | |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | xxviii, 802 p. |
| ISBN: | 9780857090607 9780857095695 |
Staff View
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV044178010 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 170217s2012 |||| o||u| ||||||eng d | ||
| 020 | |a 9780857090607 |9 978-0-85709-060-7 | ||
| 020 | |a 9780857095695 |c Online |9 978-0-85709-569-5 | ||
| 035 | |a (ZDB-30-PAD)EBC1584629 | ||
| 035 | |a (ZDB-89-EBL)EBL1584629 | ||
| 035 | |a (OCoLC)847549327 | ||
| 035 | |a (DE-599)BVBBV044178010 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 082 | 0 | |a 664.7523 | |
| 245 | 1 | 0 | |a Breadmaking |b improving quality |c edited by Stanley P. Cauvain |
| 250 | |a 2nd ed | ||
| 264 | 1 | |a Philadelphia, Pa |b Woodhead Pub. |c 2012 | |
| 300 | |a xxviii, 802 p. | ||
| 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 no. 229 | |
| 500 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products | |
| 650 | 4 | |a Bread | |
| 650 | 4 | |a Baking | |
| 650 | 4 | |a Bread industry | |
| 650 | 0 | 7 | |a Qualitätssteigerung |0 (DE-588)4176587-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Brotherstellung |0 (DE-588)4131388-4 |2 gnd |9 rswk-swf |
| 655 | 7 | |8 1\p |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Brotherstellung |0 (DE-588)4131388-4 |D s |
| 689 | 0 | 1 | |a Qualitätssteigerung |0 (DE-588)4176587-4 |D s |
| 689 | 0 | |8 2\p |5 DE-604 | |
| 700 | 1 | |a Cauvain, Stanley P. |e Sonstige |4 oth | |
| 912 | |a ZDB-30-PAD |a ZDB-30-PBE | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029584855 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Record in the Search Index
| _version_ | 1804177300962410496 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV044178010 |
| collection | ZDB-30-PAD ZDB-30-PBE |
| contents | pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products |
| ctrlnum | (ZDB-30-PAD)EBC1584629 (ZDB-89-EBL)EBL1584629 (OCoLC)847549327 (DE-599)BVBBV044178010 |
| dewey-full | 664.7523 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.7523 |
| dewey-search | 664.7523 |
| dewey-sort | 3664.7523 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01876nmm a2200481zcb4500</leader><controlfield tag="001">BV044178010</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">170217s2012 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857090607</subfield><subfield code="9">978-0-85709-060-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857095695</subfield><subfield code="c">Online</subfield><subfield code="9">978-0-85709-569-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-30-PAD)EBC1584629</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-89-EBL)EBL1584629</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)847549327</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044178010</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="082" ind1="0" ind2=" "><subfield code="a">664.7523</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Breadmaking</subfield><subfield code="b">improving quality</subfield><subfield code="c">edited by Stanley P. Cauvain</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">2nd ed</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Philadelphia, Pa</subfield><subfield code="b">Woodhead Pub.</subfield><subfield code="c">2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xxviii, 802 p.</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">no. 229</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bread</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Baking</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bread industry</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Qualitätssteigerung</subfield><subfield code="0">(DE-588)4176587-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brotherstellung</subfield><subfield code="0">(DE-588)4131388-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="8">1\p</subfield><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Brotherstellung</subfield><subfield code="0">(DE-588)4131388-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Qualitätssteigerung</subfield><subfield code="0">(DE-588)4176587-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cauvain, Stanley P.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-30-PAD</subfield><subfield code="a">ZDB-30-PBE</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029584855</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield></record></collection> |
| genre | 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV044178010 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:45:54Z |
| institution | BVB |
| isbn | 9780857090607 9780857095695 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029584855 |
| oclc_num | 847549327 |
| open_access_boolean | |
| physical | xxviii, 802 p. |
| psigel | ZDB-30-PAD ZDB-30-PBE |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Woodhead Pub. |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Breadmaking improving quality edited by Stanley P. Cauvain 2nd ed Philadelphia, Pa Woodhead Pub. 2012 xxviii, 802 p. txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 229 Includes bibliographical references and index pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products Bread Baking Bread industry Qualitätssteigerung (DE-588)4176587-4 gnd rswk-swf Brotherstellung (DE-588)4131388-4 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Brotherstellung (DE-588)4131388-4 s Qualitätssteigerung (DE-588)4176587-4 s 2\p DE-604 Cauvain, Stanley P. Sonstige oth 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 | Breadmaking improving quality pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products Bread Baking Bread industry Qualitätssteigerung (DE-588)4176587-4 gnd Brotherstellung (DE-588)4131388-4 gnd |
| subject_GND | (DE-588)4176587-4 (DE-588)4131388-4 (DE-588)4143413-4 |
| title | Breadmaking improving quality |
| title_auth | Breadmaking improving quality |
| title_exact_search | Breadmaking improving quality |
| title_full | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_fullStr | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_full_unstemmed | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_short | Breadmaking |
| title_sort | breadmaking improving quality |
| title_sub | improving quality |
| topic | Bread Baking Bread industry Qualitätssteigerung (DE-588)4176587-4 gnd Brotherstellung (DE-588)4131388-4 gnd |
| topic_facet | Bread Baking Bread industry Qualitätssteigerung Brotherstellung Aufsatzsammlung |
| work_keys_str_mv | AT cauvainstanleyp breadmakingimprovingquality |