MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02807nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220418134313.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
211126b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789351114598 (hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
QR115 |
| Item number |
J21 2017 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
14780 |
| Personal name |
Jakka, Lakshmi Prasanna |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food microbiology and food processing / |
| Statement of responsibility, etc. |
Lakshmi Prasanna Jakka. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Delhi, India : |
| Name of publisher, distributor, etc. |
Random Publications, |
| Date of publication, distribution, etc. |
2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
312 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food microbiology -- Hygiene in food processing -- Fermentation and microbial food -- Spoilage microbiology -- Safety in food processing -- Food safety system -- The microbiology of food preservation -- High pressure food processing technique -- Food process of enzymes activity -- Method of studying food process engineering -- Food processing and packaging -- Agricultural biotechnology and food safety.<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Today food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations. The field of food microbiology is a very broad one, encompassing the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed foods. Food science is a discipline concerned with all aspects of food-beginning after harvesting, and ending with consumption by the consumer. Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. This book is directed primarily for the students of food microbiology, food biotechnology and food science and nutrition but can also be a ready reference for research scholars."--Back cover |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
BookQuick Marketing |
| Method of acquisition |
Purchased |
| Date of acquisition |
10/31/2019 |
| Accession number |
78068 |
| Owner |
NEJ |
| Purchase price |
PHP 6,295.50 |
| PO No. |
2019-10-818 |
| ICS or PAR No. |
2019-1-0678 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
2404 |
| Topical term or geographic name entry element |
Food |
| General subdivision |
Microbiology |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
696 |
| Topical term or geographic name entry element |
Food industry and trade |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=ebc6f47d0b9d2566da459c5c7c4c1187">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=ebc6f47d0b9d2566da459c5c7c4c1187</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 |
