MARC details
| 000 -LEADER |
|---|
| fixed length control field |
028400000a22003490004500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210323t2014 ne a b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780123985309 |
| Qualifying information |
hardback |
| Terms of availability |
RM428.69 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UTM |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
SFPAGOH |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
UTM |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
QA 76.9 .A25 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
S246 2016 c.1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Fuller form of name |
Singh, R. Paul, |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Introduction to Food Engineering / |
| Statement of responsibility, etc. |
R. Paul Singh, Dennis R. Heldman |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fifth edition |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2014 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Amsterdam : |
| Name of producer, publisher, distributor, manufacturer |
Elsevier, Academic Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiii, 867, e8 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food science and technology international series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 505 #0 - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" |
| 596 ## - |
|---|
| -- |
PAGOHL |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Heldman, Dennis R., |
| Relator term |
author |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food science and technology international series |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10542474 |
| b |
03-07-23 |
| c |
22-02-21 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
m |
| Operator's initials, OID (RLIN) |
21-03-23 |
| Cataloger's initials, CIN (RLIN) |
- |
| First date, FD (RLIN) |
a |
| -- |
- |
| -- |
eng |
| -- |
ne |
| -- |
0 |