Handbook of food safety engineering / (Record no. 20080)

MARC details
000 -LEADER
fixed length control field 03212cam a2200637Ma 4500
001 - CONTROL NUMBER
control field ocn767579357
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230823095544.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |n|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110704s2011 enk fob 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency CDX
Language of cataloging eng
Description conventions pn
Transcribing agency CDX
Modifying agency IDEBK
-- COO
-- OCLCO
-- OCLCQ
-- DG1
-- OCLCQ
-- OCLCF
-- TEFOD
-- EBLCP
-- YDXCP
-- N$T
-- UKDOC
-- CGU
-- OCLCQ
-- DEBSZ
-- OCLCQ
-- TEFOD
-- OCLCQ
019 ## -
-- 762101327
-- 773580144
-- 857637586
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781444355321
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1444355325
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781444355291
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1444355295
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1444333348
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781444333343
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code 9786613333285
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 431073961
029 1# - (OCLC)
OCLC library identifier NLGGC
System control number 355464748
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14873614
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15341082
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)767579357
Canceled/invalid control number (OCoLC)762101327
-- (OCoLC)773580144
-- (OCoLC)857637586
037 ## - SOURCE OF ACQUISITION
Stock number 333328
Source of stock number/acquisition MIL
037 ## - SOURCE OF ACQUISITION
Stock number 38036AD8-01B4-460B-BFF8-A536ECE75489
Source of stock number/acquisition OverDrive, Inc.
Note http://www.overdrive.com
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX546
Item number .H36 2011eb
072 #7 - SUBJECT CATEGORY CODE
Subject category code HEA
Subject category code subdivision 021000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.19/26
Edition number 23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number TEC012000
Source of number bisacsh
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
245 00 - TITLE STATEMENT
Title Handbook of food safety engineering /
Statement of responsibility, etc edited by Da-Wen Sun.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Oxford :
Name of publisher, distributor, etc Wiley-Blackwell,
Date of publication, distribution, etc 2011.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (840 pages)
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
588 0# -
-- Print version record.
520 ## - SUMMARY, ETC.
Summary, etc "This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000"--Provided by publisher.
526 ## - STUDY PROGRAM INFORMATION NOTE
Department microbiology
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Safety measures.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Microbiology.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
General subdivision Sanitation.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element HEALTH & FITNESS
General subdivision Safety.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
General subdivision Sanitation.
Source of heading or term fast
-- (OCoLC)fst00930927
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Microbiology.
Source of heading or term fast
-- (OCoLC)fst00930535
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Safety measures.
Source of heading or term fast
-- (OCoLC)fst00930602
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sun, Da-Wen.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
International Standard Book Number 9786613333285
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://dx.doi.org/10.1002/9781444355321">http://dx.doi.org/10.1002/9781444355321</a>
Public note Wiley Online Library
994 ## -
-- 92
-- DG1

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