MARC details
| 000 -LEADER |
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| fixed length control field |
02186cam a22002897i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
18218365 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UDS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20170329083121.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
140709s2014 ne a b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780123985309 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
LC |
| Language of cataloging |
eng |
| Transcribing agency |
LC |
| Description conventions |
LC |
| Modifying agency |
LC |
| -- |
LC |
| -- |
LC |
| -- |
LC |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370 |
| Item number |
S3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Singh, R. Paul, |
| 245 10 - TITLE STATEMENT |
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| Title |
Introduction to food engineering |
| Statement of responsibility, etc. |
R. Paul Singh, Dennis R. Heldman. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fifth edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Amsterda : |
| Name of publisher, distributor, etc. |
Elsevier, Academic Press, |
| Date of publication, distribution, etc. |
2014. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
867 pages |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food science and technology international series |
| 520 3# - 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" -- Page 4 of cover. |
| 600 ## - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Fuller form of name |
R. Paul Singh, Dennis R. Heldman |
| Title of a work |
Introduction to food engineering |
| 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., |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food science and technology international series. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| 942 ## - ADDED ENTRY ELEMENTS (UDS ILS) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| UDS Library item type |
Books |