| Record ID | marc_columbia/Columbia-extract-20221130-030.mrc:50070346:3661 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-030.mrc:50070346:3661?format=raw |
LEADER: 03661cam a2200817Ia 4500
001 14665642
005 20220723230559.0
006 m o d
007 cr cn|||||||||
008 091207s1996 maua ob 001 0 eng d
010 $z 96005933
035 $a(OCoLC)ocn474951903
035 $a(NNC)14665642
040 $aOPELS$beng$epn$cOPELS$dE7B$dOCLCQ$dN$T$dYDXCP$dOCLCQ$dOCLCO$dCHVBK$dOCLCF$dTYFRS$dOCLCQ$dDEBSZ$dOCLCQ$dOCLCO$dOCLCA$dU3W$dOCLCO$dAU@$dUKAHL$dOCLCQ$dOCLCO$dOCLCA$dYDX$dK6U$dOCLCO$dINARC$dOCLCO
016 7 $a000012287083$2AU
019 $a664565722$a1057959449$a1285740099
020 $a9780750623735
020 $a075062373X
020 $a9780080938363$q(electronic bk.)
020 $a0080938361$q(electronic bk.)
035 $a(OCoLC)474951903$z(OCoLC)664565722$z(OCoLC)1057959449$z(OCoLC)1285740099
037 $a94071:94070$bElsevier Science & Technology$nhttp://www.sciencedirect.com
050 4 $aTX531$b.G35 1996
060 4 $aQU 145$bG186s 1996
070 $aTX531.G35$b1996
072 0 $aQ120
072 7 $aHEA$x017000$2bisacsh
082 04 $a641.1$222
049 $aZCUA
100 1 $aGaman, P. M.
245 14 $aThe science of food /$cP.M. Gaman and K.B. Sherrington.
250 $a4th ed.
260 $aBoston, Mass :$bButterworth-Heinemann,$c1996.
300 $a1 online resource (x, 326 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
520 $aThe textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
505 0 $aMeasurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading; -- Index.
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
650 0 $aFood$xComposition.
650 0 $aFood$xMicrobiology.
650 0 $aNutrition.
650 0 $aFood.
650 0 $aFood poisoning.
650 0 $aFood$xPreservation.
650 2 $aFood
650 2 $aFood Microbiology
650 2 $aNutritional Physiological Phenomena
650 2 $aFoodborne Diseases
650 2 $aFood Preservation
650 6 $aNutrition.
650 6 $aAliments.
650 6 $aAliments$xMicrobiologie.
650 6 $aIntoxications alimentaires.
650 6 $aAliments$xConservation.
650 7 $afood.$2aat
650 7 $aHEALTH & FITNESS$xNutrition.$2bisacsh
650 7 $aFood$xComposition.$2fast$0(OCoLC)fst00930485
650 7 $aFood$xMicrobiology.$2fast$0(OCoLC)fst00930535
650 7 $aNutrition.$2fast$0(OCoLC)fst01042187
650 7 $aAliments$xComposition.$2ram
650 7 $aAliments$xMicrobiologie.$2ram
650 7 $aNutrition.$2ram
655 0 $aElectronic books.
655 4 $aElectronic books.
700 1 $aSherrington, K. B.
776 08 $iPrint version:$aGaman, P.M.$tScience of food.$b4th ed.$dBoston, Mass : Butterworth-Heinemann, 1996$z075062373X$z9780750623735$w(DLC) 96005933$w(OCoLC)34517223
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio14665642$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS