MARC details
| 000 -LEADER |
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| fixed length control field |
05010cam a2200373 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220627013850.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
130919t20162016flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2013038211 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781439898574 (hardback : acid free paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
143989857X (hardback : acid free paper) |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
SH336 |
| Item number |
S94Su8 2013 |
| 245 00 - TITLE STATEMENT |
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| Title |
Surimi and surimi seafood / |
| Statement of responsibility, etc. |
edited by Jae W. Park. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Boca Raton : |
| Name of publisher, distributor, etc. |
CRC Press, Taylor & Francis Group, |
| Date of publication, distribution, etc. |
c2013 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 652 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
27 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Section I: Surimi and Fish Proteins -- Historical Review in Surimi Technology and Market Developments -- Surimi Resources and Market -- Manufacture of Surimi: Harvest to Frozen Block -- Surimi Gelation Chemistry -- Proteolytic Enzymes and Control in Surimi -- Fish Protein Isolate by pH Shift -- Stabilization of Proteins in Surimi -- Section II: Surimi Seafood Products -- Comminution Process for Surimi and Surimi Seafood Paste -- Manufacture of Crabsticks -- Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen -- Manufacture of Fish Balls --Manufacture of Fish Sausage -- Section III: Quality Assessment/Control -- Development, and Nutrition -- Waste Management, Utilization, and Challenges --Food-Grade Coproducts from Surimi Processing. Sanitation and HACCP -- Microbiology and Pasteurization -- Surimi Paste Preparation, Gel Analysis, and Rheology -- Ingredient Technology for Surimi and Surimi Seafood -- Color Measurement and Colorants for Surimi Seafood -- Surimi Seafood Flavors --Application of Sensory Science to Surimi Seafood -- Research and Product Development -- Nutrition and Health Benefit of Surimi Seafood -- Appendix: Code of Practice for Frozen Surimi. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Surimi and surimi seafood products were originated in Japan several hundred years ago, and their modern production technology has been professionally documented since the 1950s. The book covers the basic science of surimi (fish proteins) and contains updates on fisheries and the market. It reviews a wide range of surimi seafood manufacturing technologies. It discusses quality assessment/quality control, development, and nutrition technology"-- |
| Assigning source |
Provided by publisher. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"It was not like 2000 and 2005, when the first and second editions were prepared and published. Even though my project for the third edition was planned in advance and execution commenced perhaps in 2011, the project has moved at an extremely slow pace. I took my sabbatical leave at Korea University in 2011-2012 with my primary goal "to complete all of the manuscripts for the third edition." But it did not work out as nicely as I had planned and my projected "third edition" was delayed day after day. It was not like 2000 and 2005 perhaps because I have slowed with age and perhaps because I have tried to include too many things in this third edition. I feel I have made an extraordinary effort for this book as I attempted to add the most up-to-date information in the science of surimi and surimi seafood. This book, consisting of 23 total chapters, is significantly expanded from the 17 chapters in the second edition. The highlight is that this revised/extended book is coauthored by 63 combined scientists/industry leaders. I tried to make this textbook serve like an encyclopedia for surimi and surimi seafood. Therefore, this book has broadened its contents and depth. Highlights include historical reviews in surimi technology and industry, comminution technology and application, coproduct utilization, research and development, and nutrition and health benefits. For the production of surimi seafood products, this edition covers crabsticks, kamaboko/chikuwa/tempura, fish balls, and fish sausage in different chapters. I am very proud of my former students and visiting scientists who worked with me and put up with my never-ending demand while they were at my laboratory. Three visiting professors and 13 former students have participated in the book as coauthors of various"-- |
| Assigning source |
Provided by publisher. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
Mind Mover Publishing House Inc. |
| Method of acquisition |
Purchased |
| Date of acquisition |
10/24/2019 |
| Accession number |
78000 |
| Owner |
NEJ |
| Purchase price |
PHP 12,078.40 |
| PO No. |
2019-10-819 |
| ICS or PAR No. |
2019-1-0683 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Surimi |
| 9 (RLIN) |
13210 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fishery processing |
| 9 (RLIN) |
13211 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
TECHNOLOGY & ENGINEERING / Food Science. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Park, Jae Won |
| Relator term |
editor of compilation |
| 9 (RLIN) |
13212 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="https://books.google.com.ph/books?id=yWZmAQAAQBAJ&printsec=frontcover&dq=Surimi+and+surimi+seafood&hl=en&sa=X&redir_esc=y#v=onepage&q=Surimi%20and%20surimi%20seafood&f=false">https://books.google.com.ph/books?id=yWZmAQAAQBAJ&printsec=frontcover&dq=Surimi+and+surimi+seafood&hl=en&sa=X&redir_esc=y#v=onepage&q=Surimi%20and%20surimi%20seafood&f=false</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=7b8cd25866bf2e644e0d50c0fe42ed44">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=7b8cd25866bf2e644e0d50c0fe42ed44</a> |
| Link text |
Click here to view the table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
