MARC details
| 000 -LEADER |
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| fixed length control field |
02363nam a2200349 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PTSN |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
|
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128140260 |
| Qualifying information |
hbk (Set) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128168493 |
| Qualifying information |
hbk (Volume 2) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128168509 |
| Qualifying information |
hbk (Volume 3) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128168486 |
| Qualifying information |
hbk (Volume1) |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TX541 .E53 2019 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Encyclopedia of food chemistry / editors Laurence Melton, Fereidoon Shahidi, Peter Varelis |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Amsterdam, Ne : Elsevier, 2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
3 v. : ill. , |
| Dimensions |
29cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references and index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
v.1 Volume 1 -- v.2 Volume 2 -- v.3 Volume 3 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Encyclopedias |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Composition |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Shahidi, Fereidoon, jt.ed. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Varelis,Peter, jt.ed. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Melton, Laurence, ed. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10626918 |
| b |
04-08-22 |
| c |
27-07-22 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
zzzzz |
| Operator's initials, OID (RLIN) |
01-01-00 |
| Cataloger's initials, CIN (RLIN) |
a |
| First date, FD (RLIN) |
- |
| -- |
- |
| -- |
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| -- |
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| -- |
0 |