MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03031nam a22004338i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
2015043962 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190729110555.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
151113s2016 nju b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2015043962 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470481349 (hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
MvI |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX541 |
| Item number |
.C854 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664/.07 |
| Edition number |
23 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
CKB071000 |
| Number source |
bisacsh |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Culinology : |
| Remainder of title |
blending culinary arts and food science / |
| Statement of responsibility, etc. |
editor, J. Jeffrey Cousminer. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
1603 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
pages cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This book will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry"-- |
| Assigning source |
Provided by publisher. |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Machine generated contents note: Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) Professional Chapter 2: The Principles of Food Science Chapter 3: Applying Food Science to Cooking Chapter 4: Protein-Based Foods: Introduction and Red Meats Chapter 5: Protein-Based Foods: Poultry Chapter 6: Protein-Based Foods: Seafood Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation Chapter 8: Carbohydrate-Based Foods Chapter 9: Lipid-Based Foods Chapter 10: Egg and Milk-Based Foods Chapter 11: Fermentation Chapter 12: Food Additives Chapter 13: Food Safety and Spoilage Chapter 14: Shelf Life Extension Chapter 15: Food Packaging Chapter 16: Developing Nutritious Food Products Chapter 17: Sensory Evaluation Chapter 18: Culinology(r) Applications in Food Processing - From the Chef's and Food Scientist's Perspective Chapter 19: Commercializing the Culinary Gold Standard Chapter 20: Government Regulations and Labeling Glossary Index . |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Research. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Processed foods. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING / Reference. |
| Source of heading or term |
bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cousminer, J. Jeffrey, |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Title |
Culinology |
| Place, publisher, and date of publication |
Hoboken : Wiley, 2016 |
| International Standard Book Number |
9781119034254 |
| Record control number |
(DLC) 2015046487 |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u620546 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
TX541 .C854 2016 |
| w |
LC |
| c |
1 |
| h |
EY8Z |
| i |
33039001399608 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
34033 |