| 000 -LEADER |
|---|
| fixed length control field |
03052cam a2200385 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
17942647 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20241119144928.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
131114s2014 flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2013045326 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439809181 (hardback : acidfree paper) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Transcribing agency |
KsTU |
| Description conventions |
rda |
| Modifying agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370 |
| Item number |
.Iba 2014 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
338.4/7664 |
| Edition number |
23 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
SCI013060 |
| -- |
TEC012000 |
| Number source |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ibarz, Albert. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Introduction to food process engineering / |
| Statement of responsibility, etc. |
Albert Ibarz, Gustavo V. Barbosa-Canovas. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boca Raton : |
| Name of producer, publisher, distributor, manufacturer |
CRC Press, Taylor & Francis, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2014] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiii, 697 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
27 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 0# - SERIES STATEMENT |
|---|
| Series statement |
Food preservation technology series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 671-685) and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
SCIENCE / Chemistry / Industrial & Technical. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term |
bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barbosa-Canovas, Gustavo V. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Cover image |
| Uniform Resource Identifier |
<a href="http://images.tandf.co.uk/common/jackets/websmall/978143980/9781439809181.jpg">http://images.tandf.co.uk/common/jackets/websmall/978143980/9781439809181.jpg</a> |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
| Suppress in OPAC |
No |
