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Analytical methods for food and dairy powders / (Record no. 63187)

MARC details
000 -LEADER
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001 - CONTROL NUMBER
control field sulb-eb0031535
003 - CONTROL NUMBER IDENTIFIER
control field BD-SySUS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170713221302.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120309s2012 enkaf ob 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency DG1
Language of cataloging eng
Description conventions pn
Transcribing agency DG1
Modifying agency N$T
-- EBLCP
-- MHW
-- GZM
-- YDXCP
-- E7B
-- OCLCQ
-- DEBSZ
-- OCLCQ
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-- OCLCQ
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-- OCLCQ
-- DG1
-- BD-SySUS
019 ## -
-- 778448110
-- 787845498
-- 794619681
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118307397
Qualifying information (electronic bk.)
International Standard Book Number 1118307399
Qualifying information (electronic bk.)
International Standard Book Number 9781118307441
Qualifying information (electronic bk.)
International Standard Book Number 1118307445
Qualifying information (electronic bk.)
International Standard Book Number 9781621982203
Qualifying information (electronic bk.)
International Standard Book Number 1621982203
Qualifying information (electronic bk.)
Canceled/invalid ISBN 9780470655986
Canceled/invalid ISBN 0470655984
029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC)
OCLC library identifier AU@
System control number 000049014092
OCLC library identifier AU@
System control number 000051640714
OCLC library identifier DEBSZ
System control number 372900968
OCLC library identifier DEBSZ
System control number 431101191
OCLC library identifier DKDLA
System control number 820120-katalog:000600736
OCLC library identifier NLGGC
System control number 382363507
OCLC library identifier NZ1
System control number 14976272
OCLC library identifier NZ1
System control number 15022361
OCLC library identifier NZ1
System control number 15282375
OCLC library identifier NZ1
System control number 15565369
OCLC library identifier NZ1
System control number 15900360
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)779616344
Canceled/invalid control number (OCoLC)778448110
-- (OCoLC)787845498
-- (OCoLC)794619681
037 ## - SOURCE OF ACQUISITION
Stock number 10.1002/9781118307397
Source of stock number/acquisition Wiley InterScience
Note http://www3.interscience.wiley.com
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX541
Item number .S34 2012
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.07
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Schuck, Pierre.
245 10 - TITLE STATEMENT
Title Analytical methods for food and dairy powders /
Statement of responsibility, etc. Pierre Schuck, Anne Dolivet, and Romain Jeantet.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Chichester, West Sussex ;
-- Ames, Iowa :
Name of publisher, distributor, etc. Wiley-Blackwell,
Date of publication, distribution, etc. 2012.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (xix, 228 pages, [4] pages of color plates) :
Other physical details illustrations
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Front Matter -- Colour Plates -- Dehydration Processes and their Influence on Powder Properties -- Determination of Dry Matter and Total Dry Matter -- Determination of Nitrogen Fractions -- Determination of the Rate of Lactose Crystallisation -- Determination of Total Fat and Free Fat Content -- Determination of the Ash Content -- Determination of Particle Size and Friability -- Determination of Flowability and Floodability Indices -- Determination of Density, Interstitial Air Content and Occluded Air Content -- Determination of Colour and Appearance -- Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- Determination of Glass Transition Temperature Range -- Determination of Rehydration Ability -- Summary and General Conclusion -- Index.
520 ## - SUMMARY, ETC.
Summary, etc. Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is.
588 0# - SOURCE OF DESCRIPTION NOTE
Source of description note Online resource; title from title screen (viewed Feb. 27, 2012).
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis.
Topical term or geographic name as entry element Food
General subdivision Composition.
Topical term or geographic name as entry element Dairy products
General subdivision Drying.
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
Topical term or geographic name as entry element Dairy products
General subdivision Drying.
Source of heading or term fast
Authority record control number (OCoLC)fst00886965
Topical term or geographic name as entry element Food
General subdivision Analysis.
Source of heading or term fast
Authority record control number (OCoLC)fst00930460
Topical term or geographic name as entry element Food
General subdivision Composition.
Source of heading or term fast
Authority record control number (OCoLC)fst00930485
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Dolivet, Anne.
Personal name Jeantet, Romain.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Schuck, Pierre.
Title Analytical methods for food and dairy powders.
Place, publisher, and date of publication Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012
International Standard Book Number 9780470655986
Record control number (DLC) 2011037449
-- (OCoLC)754744021
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118307397">http://onlinelibrary.wiley.com/book/10.1002/9781118307397</a>
Public note Wiley Online Library [Free Download only for SUST IP]
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994 ## -
-- 92
-- DG1

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