Food product optimization for quality and safety control : (Record no. 206780)

MARC details
000 -LEADER
fixed length control field 04019cam a2200577 i 4500
001 - CONTROL NUMBER
control field 9781003003144
003 - CONTROL NUMBER IDENTIFIER
control field FlBoTFG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230120125151.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m d u
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |||||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200824s2021 onca ob 001 0 eng
040 ## - CATALOGING SOURCE
Original cataloging agency OCoLC-P
Language of cataloging eng
Description conventions rda
Transcribing agency OCoLC-P
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781000754445
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1000754448
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781000754186
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1000754189
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781003003144
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1003003141
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781000754315
Qualifying information (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1000754316
Qualifying information (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781771888790
Qualifying information hardcover
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1192303150
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC-P)1192303150
050 04 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP372.5
Item number .F657 2021
072 #7 - SUBJECT CATEGORY CODE
Subject category code SCI
Subject category code subdivision 000000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.06
Edition number 23
245 00 - TITLE STATEMENT
Title Food product optimization for quality and safety control :
Remainder of title process, monitoring, and standards /
Statement of responsibility, etc. edited by Juan Carlos Contreras-Esquivel, PhD, Laxmikant S. Bradwaik, PhD, Porteen Kannan, PhD, A.K. Haghi, PhD.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Burlington, ON, Canada ;
-- Boca Raton, Florida :
Name of producer, publisher, distributor, manufacturer Apple Academic Press,
Date of production, publication, distribution, manufacture, or copyright notice [2021]
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (xxi, 396 pages) :
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
505 2# - FORMATTED CONTENTS NOTE
Formatted contents note Transformation of phosphorus in soils of agroecosystems in long-term experiments : sustainability challenges of phosphorus and food / Rafail A. Afanas'ev, Genrietta E. Merzlaya, and Michail O. Smirnov.
520 ## - SUMMARY, ETC.
Summary, etc. "This book, Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards, discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. After the rapid development of many economies, quality standards have focused on consumer demands for safe food and beverage. The book considers that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This volume emphasizes the interrelationship between these areas and their equal importance in food production. With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwave-assisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more. This volume is a valuable research-oriented reference for professionals and advanced students in food processing, as well as for those working in fields that service, regulate, or otherwise interface with the food industry"--
Assigning source Provided by publisher.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note OCLC-licensed vendor bibliographic record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Quality.
9 (RLIN) 29095
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
9 (RLIN) 29096
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Safety measures.
9 (RLIN) 29097
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food additives.
9 (RLIN) 29098
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food adulteration and inspection.
9 (RLIN) 29099
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element SCIENCE / General
Source of heading or term bisacsh
9 (RLIN) 29100
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY / Food Science
Source of heading or term bisacsh
9 (RLIN) 29101
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Contreras-Esquivel, Juan Carlos,
Relator term editor.
9 (RLIN) 29102
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Badwaik, Laxmikant S.,
Relator term editor.
9 (RLIN) 29103
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kannan, Porteen,
Relator term editor.
9 (RLIN) 29104
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Haghi, A. K.,
Relator term editor.
9 (RLIN) 29105
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified Taylor & Francis
Uniform Resource Identifier <a href="https://www.taylorfrancis.com/books/9781003003144">https://www.taylorfrancis.com/books/9781003003144</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified OCLC metadata license agreement
Uniform Resource Identifier <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a>

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