Essentials of food science:
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer
[2021]
|
| Ausgabe: | Fifth edition |
| Schriftenreihe: | Food science text series
|
| Schlagworte: | |
| Beschreibung: | xxii, 481 Seiten Illustrationen, Diagramme |
| ISBN: | 9783030468132 |
Internformat
MARC
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| 008 | 210629s2021 a||| |||| 00||| eng d | ||
| 020 | |a 9783030468132 |9 978-3-030-46813-2 | ||
| 035 | |a (OCoLC)1263271504 | ||
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| 041 | 0 | |a eng | |
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| 100 | 1 | |a Vaclavik, Vickie |d 1954- |e Verfasser |0 (DE-588)121514900 |4 aut | |
| 245 | 1 | 0 | |a Essentials of food science |c Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| 250 | |a Fifth edition | ||
| 264 | 1 | |a Cham |b Springer |c [2021] | |
| 300 | |a xxii, 481 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food science text series | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Nutrition | |
| 650 | 0 | 7 | |a Lebensmittelwissenschaft |0 (DE-588)4167048-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
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| 689 | 1 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Christian, Elizabeth W. |e Verfasser |0 (DE-588)1239774397 |4 aut | |
| 700 | 1 | |a Campbell, Tad |e Verfasser |0 (DE-588)1239774753 |4 aut | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-3-030-46814-9 |
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Datensatz im Suchindex
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| author | Vaclavik, Vickie 1954- Christian, Elizabeth W. Campbell, Tad |
| author_GND | (DE-588)121514900 (DE-588)1239774397 (DE-588)1239774753 |
| author_facet | Vaclavik, Vickie 1954- Christian, Elizabeth W. Campbell, Tad |
| author_role | aut aut aut |
| author_sort | Vaclavik, Vickie 1954- |
| author_variant | v v vv e w c ew ewc t c tc |
| building | Verbundindex |
| bvnumber | BV047348422 |
| classification_rvk | ZE 52000 VN 8000 |
| classification_tum | LEB 001 LEB 200 OEK 400 |
| ctrlnum | (OCoLC)1263271504 (DE-599)BVBBV047348422 |
| 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 Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| edition | Fifth edition |
| format | Book |
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| id | DE-604.BV047348422 |
| illustrated | Illustrated |
| index_date | 2024-07-03T17:36:56Z |
| indexdate | 2024-07-10T09:09:39Z |
| institution | BVB |
| isbn | 9783030468132 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032750671 |
| oclc_num | 1263271504 |
| open_access_boolean | |
| owner | DE-11 DE-M49 DE-BY-TUM |
| owner_facet | DE-11 DE-M49 DE-BY-TUM |
| physical | xxii, 481 Seiten Illustrationen, Diagramme |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | Springer |
| record_format | marc |
| series2 | Food science text series |
| spelling | Vaclavik, Vickie 1954- Verfasser (DE-588)121514900 aut Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell Fifth edition Cham Springer [2021] xxii, 481 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Food science text series Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Christian, Elizabeth W. Verfasser (DE-588)1239774397 aut Campbell, Tad Verfasser (DE-588)1239774753 aut Erscheint auch als Online-Ausgabe 978-3-030-46814-9 |
| spellingShingle | Vaclavik, Vickie 1954- Christian, Elizabeth W. Campbell, Tad Essentials of food science Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4167048-6 (DE-588)4034901-9 |
| title | Essentials of food science |
| title_auth | Essentials of food science |
| title_exact_search | Essentials of food science |
| title_exact_search_txtP | Essentials of food science |
| title_full | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| title_fullStr | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| title_full_unstemmed | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
| title_short | Essentials of food science |
| title_sort | essentials of food science |
| topic | Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Food Analysis Food Composition Nutrition Lebensmittelwissenschaft Lebensmitteltechnologie |
| work_keys_str_mv | AT vaclavikvickie essentialsoffoodscience AT christianelizabethw essentialsoffoodscience AT campbelltad essentialsoffoodscience |