| 000 -LEADER |
|---|
| fixed length control field |
01376nam a22003497a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20231113131344.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230814s2020 ii a b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789352694273 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
QCPL |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Prakash, Mayank |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food production and processing |
| Remainder of title |
: fermentation, nutritional value and quality control |
| Statement of responsibility, etc. |
/ Mayank Prakash |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New Delhi : |
| Name of producer, publisher, distributor, manufacturer |
Random Publications, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2020 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
ix, 283 pages : |
| Other physical details |
illustrations |
| 336 ## - Content Type |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - Carrier Type |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (pages 280-281) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Basic of career professionalism in food production |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food safety and sanitation management |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Basic tools, instrumentation, and equipment |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Physical and chemical analysis of foods |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Curing and smoking meats for home food preservation |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Processing methods for pickled products and fermentations |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sugar concentration leading to food processing |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Packaging strategies to support processed food export |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Quality management : important aspects for the food industry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food industry and trade |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
Health, fitness & dieting |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
