Fundamentals of food reaction technology:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge
Royal Society of Chemistry
2007
|
| Subjects: | |
| Physical Description: | 1 online resource (198 pages) |
| ISBN: | 9781847559470 1847559476 9781628701470 1628701471 |
Staff View
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV045343305 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 181206s2007 |||| o||u| ||||||eng d | ||
| 020 | |a 9781847559470 |9 978-1-84755-947-0 | ||
| 020 | |a 1847559476 |9 1-84755-947-6 | ||
| 020 | |a 9781628701470 |9 978-1-62870-147-0 | ||
| 020 | |a 1628701471 |9 1-62870-147-1 | ||
| 035 | |a (ZDB-4-ENC)ocn465691996 | ||
| 035 | |a (OCoLC)465691996 | ||
| 035 | |a (DE-599)BVBBV045343305 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 082 | 0 | |a 664 |2 22 | |
| 100 | 1 | |a Earle, R. L. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Fundamentals of food reaction technology |c R.L. Earle, Mary Earle |
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c 2007 | |
| 300 | |a 1 online resource (198 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 505 | 8 | |a This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations | |
| 650 | 7 | |a Food & beverage technology |2 bicssc | |
| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Technology |2 eflch | |
| 650 | 7 | |a Chemistry |2 fast | |
| 650 | 7 | |a Food / Effect of heat on |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Food / Preservation |2 fast | |
| 650 | 4 | |a Food industry and trade |a Chemistry |a Food |x Effect of heat on |a Food |x Preservation | |
| 650 | 0 | 7 | |a Chemische Reaktion |0 (DE-588)4009853-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | 1 | |a Chemische Reaktion |0 (DE-588)4009853-9 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 700 | 1 | |a Earle, Mary D. |e Sonstige |4 oth | |
| 912 | |a ZDB-4-ENC | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030730008 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Record in the Search Index
| _version_ | 1804179161943638016 |
|---|---|
| any_adam_object | |
| author | Earle, R. L. |
| author_facet | Earle, R. L. |
| author_role | aut |
| author_sort | Earle, R. L. |
| author_variant | r l e rl rle |
| building | Verbundindex |
| bvnumber | BV045343305 |
| collection | ZDB-4-ENC |
| contents | This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations |
| ctrlnum | (ZDB-4-ENC)ocn465691996 (OCoLC)465691996 (DE-599)BVBBV045343305 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| 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>01958nmm a2200517zc 4500</leader><controlfield tag="001">BV045343305</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">181206s2007 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781847559470</subfield><subfield code="9">978-1-84755-947-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1847559476</subfield><subfield code="9">1-84755-947-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781628701470</subfield><subfield code="9">978-1-62870-147-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1628701471</subfield><subfield code="9">1-62870-147-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-4-ENC)ocn465691996</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)465691996</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV045343305</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="082" ind1="0" ind2=" "><subfield code="a">664</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Earle, R. L.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Fundamentals of food reaction technology</subfield><subfield code="c">R.L. Earle, Mary Earle</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Royal Society of Chemistry</subfield><subfield code="c">2007</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (198 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="505" ind1="8" ind2=" "><subfield code="a">This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food & beverage technology</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chemistry</subfield><subfield code="2">bicssc</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">Technology</subfield><subfield code="2">eflch</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chemistry</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Effect of heat on</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food industry and trade</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Preservation</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food industry and trade</subfield><subfield code="a">Chemistry</subfield><subfield code="a">Food</subfield><subfield code="x">Effect of heat on</subfield><subfield code="a">Food</subfield><subfield code="x">Preservation</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Chemische Reaktion</subfield><subfield code="0">(DE-588)4009853-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Chemische Reaktion</subfield><subfield code="0">(DE-588)4009853-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Earle, Mary D.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-ENC</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-030730008</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></record></collection> |
| id | DE-604.BV045343305 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:15:28Z |
| institution | BVB |
| isbn | 9781847559470 1847559476 9781628701470 1628701471 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030730008 |
| oclc_num | 465691996 |
| open_access_boolean | |
| physical | 1 online resource (198 pages) |
| psigel | ZDB-4-ENC |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| spelling | Earle, R. L. Verfasser aut Fundamentals of food reaction technology R.L. Earle, Mary Earle Cambridge Royal Society of Chemistry 2007 1 online resource (198 pages) txt rdacontent c rdamedia cr rdacarrier This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations Food & beverage technology bicssc Chemistry bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Technology eflch Chemistry fast Food / Effect of heat on fast Food industry and trade fast Food / Preservation fast Food industry and trade Chemistry Food Effect of heat on Food Preservation Chemische Reaktion (DE-588)4009853-9 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s Chemische Reaktion (DE-588)4009853-9 s 1\p DE-604 Earle, Mary D. Sonstige oth 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Earle, R. L. Fundamentals of food reaction technology This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations Food & beverage technology bicssc Chemistry bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Technology eflch Chemistry fast Food / Effect of heat on fast Food industry and trade fast Food / Preservation fast Food industry and trade Chemistry Food Effect of heat on Food Preservation Chemische Reaktion (DE-588)4009853-9 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4009853-9 (DE-588)4034901-9 |
| title | Fundamentals of food reaction technology |
| title_auth | Fundamentals of food reaction technology |
| title_exact_search | Fundamentals of food reaction technology |
| title_full | Fundamentals of food reaction technology R.L. Earle, Mary Earle |
| title_fullStr | Fundamentals of food reaction technology R.L. Earle, Mary Earle |
| title_full_unstemmed | Fundamentals of food reaction technology R.L. Earle, Mary Earle |
| title_short | Fundamentals of food reaction technology |
| title_sort | fundamentals of food reaction technology |
| topic | Food & beverage technology bicssc Chemistry bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Technology eflch Chemistry fast Food / Effect of heat on fast Food industry and trade fast Food / Preservation fast Food industry and trade Chemistry Food Effect of heat on Food Preservation Chemische Reaktion (DE-588)4009853-9 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Food & beverage technology Chemistry TECHNOLOGY & ENGINEERING / Food Science Technology Food / Effect of heat on Food industry and trade Food / Preservation Food industry and trade Chemistry Food Effect of heat on Food Preservation Chemische Reaktion Lebensmitteltechnologie |
| work_keys_str_mv | AT earlerl fundamentalsoffoodreactiontechnology AT earlemaryd fundamentalsoffoodreactiontechnology |