Food chemistry : (Record no. 92659)

000 -LEADER
fixed length control field 04916cam a2200517Ii 4500
001 - CONTROL NUMBER
control field 1289932200
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250910115625.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu|||unuuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 211223s2022 njum ob u001 0 eng d
019 ## -
-- 1289443690
-- 1289479687
-- 1289536622
-- 1289607004
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119792130
Qualifying information (electronic bk. : oBook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1119792134
Qualifying information (electronic bk. : oBook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781119791614
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781119792123
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1119792126
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1119791618
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1002/9781119792130
Source of number or code doi
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1289932200
Canceled/invalid control number (OCoLC)1289443690
-- (OCoLC)1289479687
-- (OCoLC)1289536622
-- (OCoLC)1289607004
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX541
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.19/26
Edition number 23
245 00 - TITLE STATEMENT
Title Food chemistry :
Remainder of title the role of additives, preservatives and adulteration /
Statement of responsibility, etc edited by Mousumi Sen.
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Hoboken, NJ :
Name of publisher, distributor, etc Wiley ;
Place of publication, distribution, etc Beverly, MA :
Name of publisher, distributor, etc Scrivener Publishing,
Date of publication, distribution, etc 2022.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
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.
340 ## - PHYSICAL MEDIUM
-- polychrome
Source rdacc
Authority record control number or standard number http://rdaregistry.info/termList/RDAColourContent/1003.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.
506 ## - RESTRICTIONS ON ACCESS NOTE
Terms governing access Available to OhioLINK libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Analysis.
Authority record control number http://id.loc.gov/authorities/subjects/sh85050185.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Composition.
Authority record control number http://id.loc.gov/authorities/subjects/sh85050191.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sena, Mausum�i,
Authority record control number http://id.loc.gov/authorities/names/n2016247374
Relator term editor.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Ohio Library and Information Network.
Authority record control number http://id.loc.gov/authorities/names/no95058981.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Qualifying information Original
International Standard Book Number 1119791618
-- 9781119791614
Record control number (OCoLC)1250511350.
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note Connect to resource
Uniform Resource Identifier https://rave.ohiolink.edu/ebooks/ebc2/9781119792130
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note Connect to resource
Uniform Resource Identifier https://onlinelibrary.wiley.com/doi/book/10.1002/9781119792130
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note Connect to resource (off-campus)
Uniform Resource Identifier https://go.ohiolink.edu/goto?url=https://onlinelibrary.wiley.com/doi/book/10.1002/9781119792130
913 ## -
-- N
989 #7 -
-- food_chemistry_the_role_of_additives_preservaaadulteration_______2022_______wia_______________________________

No items available.