Traditional Foods: History, Preparation, Processing and Safety
Saved in:
| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cham
Springer
2019
|
| Edition: | 2019 |
| Series: | Food Engineering Series
|
| Subjects: | |
| Physical Description: | XVI, 302 pages |
| ISBN: | 9783030246198 |
| ISSN: | 1571-0297 |
Staff View
MARC
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Record in the Search Index
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| 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_GND | (DE-588)1199958743 (DE-588)1199958875 |
| author_facet | Al-Khusaibi, Mohammed Al-Habsi, Nasser Shafiur Rahman, Mohammad |
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| ctrlnum | (OCoLC)1137857114 (DE-599)BVBBV046353364 |
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| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
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| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2019 |
| format | Book |
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| id | DE-604.BV046353364 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:42:29Z |
| institution | BVB |
| isbn | 9783030246198 |
| issn | 1571-0297 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031729808 |
| oclc_num | 1137857114 |
| open_access_boolean | |
| owner | DE-1029 |
| owner_facet | DE-1029 |
| physical | XVI, 302 pages |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Springer |
| record_format | marc |
| series2 | Food Engineering Series |
| spelling | Traditional Foods History, Preparation, Processing and Safety Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman, editors 2019 Cham Springer 2019 XVI, 302 pages txt rdacontent n rdamedia nc rdacarrier Food Engineering Series 1571-0297 Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition Al-Khusaibi, Mohammed (DE-588)1199958743 edt Al-Habsi, Nasser (DE-588)1199958875 edt Shafiur Rahman, Mohammad edt Erscheint auch als Online-Ausgabe 978-3-030-24620-4 Erscheint auch als Druck-Ausgabe 978-3-030-24621-1 Erscheint auch als Druck-Ausgabe 978-3-030-24622-8 |
| 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 Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman, editors |
| title_fullStr | Traditional Foods History, Preparation, Processing and Safety Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman, editors |
| title_full_unstemmed | Traditional Foods History, Preparation, Processing and Safety Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman, editors |
| 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 |
| work_keys_str_mv | AT alkhusaibimohammed traditionalfoodshistorypreparationprocessingandsafety AT alhabsinasser traditionalfoodshistorypreparationprocessingandsafety AT shafiurrahmanmohammad traditionalfoodshistorypreparationprocessingandsafety |