Holdings: Traditional Foods :: THWS Bibkatalog

Traditional Foods: History, Preparation, Processing and Safety

Saved in:

Bibliographic Details
Other Authors:	Al-Khusaibi, Mohammed (Editor), Al-Habsi, Nasser (Editor), Shafiur Rahman, Mohammad (Editor)
Format:	Electronic eBook
Language:	English
Published:	Cham Springer International Publishing 2019 Cham Springer
Edition:	1st ed. 2019
Series:	Food Engineering Series
Subjects:	Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition
Online Access:	BTU01 TUM01 Volltext
Physical Description:	1 Online-Ressource (XVI, 302 p. 116 illus., 106 illus. in color)
ISBN:	9783030246204
ISSN:	1571-0297
DOI:	10.1007/978-3-030-24620-4

Staff View

MARC


LEADER	00000nmm a2200000zc 4500
001	BV046229959
003	DE-604
005	20191113
007	cr\|uuu---uuuuu
008	191105s2019 \|\|\|\| o\|\|u\| \|\|\|\|\|\|eng d
020			\|a 9783030246204 \|c Online \|9 978-3-030-24620-4
024	7		\|a 10.1007/978-3-030-24620-4 \|2 doi
035			\|a (ZDB-2-CMS)9783030246204
035			\|a (OCoLC)1126564737
035			\|a (DE-599)BVBBV046229959
040			\|a DE-604 \|b ger \|e rda
041	0		\|a eng
049			\|a DE-634 \|a DE-91
082	0		\|a 664.001579 \|2 23
084			\|a CHE 000 \|2 stub
245	1	0	\|a Traditional Foods \|b History, Preparation, Processing and Safety \|c edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
250			\|a 1st ed. 2019
264		1	\|a Cham \|b Springer International Publishing \|c 2019
264		1	\|a Cham \|b Springer
300			\|a 1 Online-Ressource (XVI, 302 p. 116 illus., 106 illus. in color)
336			\|b txt \|2 rdacontent
337			\|b c \|2 rdamedia
338			\|b cr \|2 rdacarrier
490	0		\|a Food Engineering Series \|x 1571-0297
650		4	\|a Food Microbiology
650		4	\|a Food Science
650		4	\|a Nutrition
650		4	\|a Microbiology
650		4	\|a Food—Biotechnology
650		4	\|a Nutrition
700	1		\|a Al-Khusaibi, Mohammed \|4 edt
700	1		\|a Al-Habsi, Nasser \|4 edt
700	1		\|a Shafiur Rahman, Mohammad \|4 edt
776	0	8	\|i Erscheint auch als \|n Druck-Ausgabe \|z 978-3-030-24619-8
776	0	8	\|i Erscheint auch als \|n Druck-Ausgabe \|z 978-3-030-24621-1
776	0	8	\|i Erscheint auch als \|n Druck-Ausgabe \|z 978-3-030-24622-8
856	4	0	\|u https://doi.org/10.1007/978-3-030-24620-4 \|x Verlag \|z URL des Erstveröffentlichers \|3 Volltext
912			\|a ZDB-2-CMS
940	1		\|q ZDB-2-CMS_2019
999			\|a oai:aleph.bib-bvb.de:BVB01-031608468
966	e		\|u https://doi.org/10.1007/978-3-030-24620-4 \|l BTU01 \|p ZDB-2-CMS \|x Verlag \|3 Volltext
966	e		\|u https://doi.org/10.1007/978-3-030-24620-4 \|l TUM01 \|p ZDB-2-CMS \|x Verlag \|3 Volltext

Record in the Search Index

_version_	1804180639531925504
any_adam_object
author2	Al-Khusaibi, Mohammed Al-Habsi, Nasser Shafiur Rahman, Mohammad
author2_role	edt edt edt
author2_variant	m a k mak n a h nah r m s rm rms
author_facet	Al-Khusaibi, Mohammed Al-Habsi, Nasser Shafiur Rahman, Mohammad
building	Verbundindex
bvnumber	BV046229959
classification_tum	CHE 000
collection	ZDB-2-CMS
ctrlnum	(ZDB-2-CMS)9783030246204 (OCoLC)1126564737 (DE-599)BVBBV046229959
dewey-full	664.001579
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	664 - Food technology
dewey-raw	664.001579
dewey-search	664.001579
dewey-sort	3664.001579
dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie Chemie
doi_str_mv	10.1007/978-3-030-24620-4
edition	1st ed. 2019
format	Electronic eBook
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01964nmm a2200529zc 4500</leader><controlfield tag="001">BV046229959</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20191113 </controlfield><controlfield tag="007">cr\|uuu---uuuuu</controlfield><controlfield tag="008">191105s2019 \|\|\|\| o\|\|u\| \|\|\|\|\|\|eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9783030246204</subfield><subfield code="c">Online</subfield><subfield code="9">978-3-030-24620-4</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/978-3-030-24620-4</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-2-CMS)9783030246204</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1126564737</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV046229959</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-634</subfield><subfield code="a">DE-91</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.001579</subfield><subfield code="2">23</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 000</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Traditional Foods</subfield><subfield code="b">History, Preparation, Processing and Safety</subfield><subfield code="c">edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1st ed. 2019</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cham</subfield><subfield code="b">Springer International Publishing</subfield><subfield code="c">2019</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cham</subfield><subfield code="b">Springer</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (XVI, 302 p. 116 illus., 106 illus. in color)</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">Food Engineering Series</subfield><subfield code="x">1571-0297</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food Microbiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food Science</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nutrition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food—Biotechnology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nutrition </subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Al-Khusaibi, Mohammed</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Al-Habsi, Nasser</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shafiur Rahman, Mohammad</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">978-3-030-24619-8</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">978-3-030-24621-1</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">978-3-030-24622-8</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1007/978-3-030-24620-4</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-2-CMS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">ZDB-2-CMS_2019</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-031608468</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1007/978-3-030-24620-4</subfield><subfield code="l">BTU01</subfield><subfield code="p">ZDB-2-CMS</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1007/978-3-030-24620-4</subfield><subfield code="l">TUM01</subfield><subfield code="p">ZDB-2-CMS</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection>
id	DE-604.BV046229959
illustrated	Not Illustrated
indexdate	2024-07-10T08:38:58Z
institution	BVB
isbn	9783030246204
issn	1571-0297
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-031608468
oclc_num	1126564737
open_access_boolean
owner	DE-634 DE-91 DE-BY-TUM
owner_facet	DE-634 DE-91 DE-BY-TUM
physical	1 Online-Ressource (XVI, 302 p. 116 illus., 106 illus. in color)
psigel	ZDB-2-CMS ZDB-2-CMS_2019
publishDate	2019
publishDateSearch	2019
publishDateSort	2019
publisher	Springer International Publishing Springer
record_format	marc
series2	Food Engineering Series
spelling	Traditional Foods History, Preparation, Processing and Safety edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman 1st ed. 2019 Cham Springer International Publishing 2019 Cham Springer 1 Online-Ressource (XVI, 302 p. 116 illus., 106 illus. in color) txt rdacontent c rdamedia cr rdacarrier Food Engineering Series 1571-0297 Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition Al-Khusaibi, Mohammed edt Al-Habsi, Nasser edt Shafiur Rahman, Mohammad edt Erscheint auch als Druck-Ausgabe 978-3-030-24619-8 Erscheint auch als Druck-Ausgabe 978-3-030-24621-1 Erscheint auch als Druck-Ausgabe 978-3-030-24622-8 https://doi.org/10.1007/978-3-030-24620-4 Verlag URL des Erstveröffentlichers Volltext
spellingShingle	Traditional Foods History, Preparation, Processing and Safety Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition
title	Traditional Foods History, Preparation, Processing and Safety
title_auth	Traditional Foods History, Preparation, Processing and Safety
title_exact_search	Traditional Foods History, Preparation, Processing and Safety
title_full	Traditional Foods History, Preparation, Processing and Safety edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
title_fullStr	Traditional Foods History, Preparation, Processing and Safety edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
title_full_unstemmed	Traditional Foods History, Preparation, Processing and Safety edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
title_short	Traditional Foods
title_sort	traditional foods history preparation processing and safety
title_sub	History, Preparation, Processing and Safety
topic	Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition
topic_facet	Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition
url	https://doi.org/10.1007/978-3-030-24620-4
work_keys_str_mv	AT alkhusaibimohammed traditionalfoodshistorypreparationprocessingandsafety AT alhabsinasser traditionalfoodshistorypreparationprocessingandsafety AT shafiurrahmanmohammad traditionalfoodshistorypreparationprocessingandsafety

Holdings

There is no print copy available.

Interlibrary loan Place Request Caution: Not in THWS collection! Get full text

MARC

Record in the Search Index

There is no print copy available.

Similar Items