MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02492cam a22003857i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
37228 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240411192332.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180731s2018 enk s 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2017471725 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0128118164 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128118160 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)ocn992433796 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
20607580 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BTCTA |
| Language of cataloging |
eng |
| Transcribing agency |
BTCTA |
| Description conventions |
rda |
| Modifying agency |
YDX |
| -- |
BDX |
| -- |
MRB |
| -- |
OCLCF |
| -- |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX541 |
| Item number |
.G48 2018 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664/.06 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gibson, Mark, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food science and the culinary arts / |
| Statement of responsibility, etc. |
Mark Gibson ; illustrated by Pat Newsham. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
London, United Kingdom : |
| Name of producer, publisher, distributor, manufacturer |
Academic Press, an imprint of Elsevier, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2018] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 507 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.Provides foundational food science information to culinary students and specialists. Integrates principles of food science into practical applications. Spans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01754966. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst00930460. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Newsham, Pat, |
| Relator term |
illustrator. |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1ooef5NK_JONAsA2qKDiaIIGTY3RoE0oh/view?usp=sharing">https://drive.google.com/file/d/1ooef5NK_JONAsA2qKDiaIIGTY3RoE0oh/view?usp=sharing</a> |
