MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02226cam a2200337Ii 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
992433796 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
PTSN |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
170623s2018 enka b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128118160 |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
SFPAGOH |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX541 |
| Item number |
.G53 2018 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gibson, Mark, |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food science and the culinary arts / |
| Statement of responsibility, etc. |
Mark Gibson ; illustrated by Pat Newsham |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
London, United Kingdom : |
| Name of producer, publisher, distributor, manufacturer |
Academic Press, an imprint of Elsevier, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2018] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 507 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.Provides foundational food science information to culinary students and specialists. Integrates principles of food science into practical applications. Spans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science"-- |
| Assigning source |
Provided by publisher |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Newsham, Pat, |
| Relator term |
illustrator |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
ebook version : |
| International Standard Book Number |
9780128118177 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10558573 |
| b |
20-09-23 |
| c |
23-02-21 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
mgen |
| Operator's initials, OID (RLIN) |
01-01-00 |
| Cataloger's initials, CIN (RLIN) |
a |
| First date, FD (RLIN) |
- |
| -- |
- |
| -- |
eng |
| -- |
enk |
| -- |
0 |