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Food preservation process design / (Record no. 43071)

MARC details
000 -LEADER
fixed length control field	01845nam a2200277 a 4500
001 - CONTROL NUMBER
control field	vtls000053185
003 - CONTROL NUMBER IDENTIFIER
control field	KUKTEM
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20251117145301.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	110530t2011 maua f 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9780123724861
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	0123724864
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description	201108101436
Level of effort used to assign nonsubject heading access points	asmadi
Level of effort used to assign subject headings	201108101436
Level of effort used to assign classification	asmadi
Level of effort used to assign subject headings	201107132100
Level of effort used to assign classification	VLOAD
--	201105301405
--	irma
040 ## - CATALOGING SOURCE
Original cataloging agency	UMP
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR)	TP371.2 .H45 2011
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Heldman, Dennis R.
245 10 - TITLE STATEMENT
Title	Food preservation process design /
Statement of responsibility, etc.	Dennis R. Heldman
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Burlington, MA :
Name of publisher, distributor, etc.	Academic Press,
Date of publication, distribution, etc.	c2011
300 ## - PHYSICAL DESCRIPTION
Extent	ix, 354 p. :
Other physical details	ill. ;
Dimensions	24 cm.
490 1# - SERIES STATEMENT
Series statement	Food science and technology international series
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note	Includes bibliographical references and index
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note	Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note	Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Food
General subdivision	Preservation
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title	Food science and technology international series

Holdings
Withdrawn status	Lost status	Damaged status	Not for loan	Home library	Current library	Date acquired	Cost, normal purchase price	Total checkouts	Full call number	Barcode	Date last seen	Copy number	Cost, replacement price	Price effective from	Koha item type
	Not lost			UMPLIB GAMBANG	UMPLIB GAMBANG	04/09/2019	354.42		TP371.2 .H45 2011	0000059123	04/09/2019	1	354.42	04/09/2019	Open Shelf