Understanding and measuring the shelf-life of food / (Record no. 521317)
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| 000 -LEADER | |
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| fixed length control field | 04139cam a2200589Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocm56123491 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180529113253.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 040810s2004 flu ob 001 0 eng d |
| 019 ## - | |
| -- | 60798780 |
| -- | 76898690 |
| -- | 317752089 |
| -- | 475320324 |
| -- | 481817693 |
| -- | 560149366 |
| -- | 722478411 |
| -- | 728037412 |
| -- | 789139527 |
| -- | 814377509 |
| -- | 824545870 |
| -- | 839027915 |
| -- | 871225446 |
| -- | 961589869 |
| -- | 962653202 |
| -- | 1008847739 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 185573902X |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781855739024 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1855737329 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781855737327 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780849325564 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 0849325560 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1280373067 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781280373060 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)56123491 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Modifying agency | AU |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Alfaisal Main Library |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP374.5 |
| Item number | .U53 2004eb |
| 245 00 - TITLE STATEMENT | |
| Title | Understanding and measuring the shelf-life of food / |
| Statement of responsibility, etc | edited by R. Steele. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Boca Raton : |
| Name of publisher, distributor, etc | CRC Press ; |
| Place of publication, distribution, etc | Cambridge : |
| Name of publisher, distributor, etc | Woodhead Pub., |
| Date of publication, distribution, etc | 2004. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS | |
| Date of production, publication, distribution, manufacture | 2004. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xiii, 407 pages). |
| 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 |
| 347 ## - | |
| -- | data file |
| -- | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Woodhead Publishing in food science and technology |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | The major types of food spoilage : an overview / |
| Statement of responsibility | R.P. Singh, B.A. Anderson -- |
| Title | Shelf-life and moisture management / |
| Statement of responsibility | R. Esse, A. Saari -- |
| Title | Temperature and food stability : analysis and control / |
| Statement of responsibility | P.S. Taoukis, M.C. Giannakourou -- |
| Title | Genetic and physiological factors affecting colour and firmness / |
| Statement of responsibility | R.E. Schouten [and others] -- |
| Title | Spoilage yeasts / |
| Statement of responsibility | T. Deak -- |
| Title | Factors affecting the Maillard reaction / |
| Statement of responsibility | A. Arnoldi -- |
| Title | Factors affecting lipid oxidation / |
| Statement of responsibility | M.H. Gordon -- |
| Title | Lipolysis in lipid oxidation / |
| Statement of responsibility | C. Davies -- |
| Title | Ways of measuring shelf-life and spoilage / |
| Statement of responsibility | T.K. Singh, K.R. Cadwallader -- |
| Title | Verification and validation of food spoilage models / |
| Statement of responsibility | G.D. Betts, S.J. Walker -- |
| Title | Measuring and modelling the glass transition temperature / |
| Statement of responsibility | I.A. Farhat -- |
| Title | Detecting spoilage yeasts / |
| Statement of responsibility | V. Loureiro, M. Malfeito-Ferreira, A. Carreira -- |
| Title | Measuring lipid oxidation / |
| Statement of responsibility | J.W. Irwin, N. Hedges -- |
| Title | Accelerated shelf-life tests / |
| Statement of responsibility | S. Mizrahi -- |
| Title | Shelf-life testing / |
| Statement of responsibility | C.M.D. Man -- |
| Title | Lipid oxidation and the shelf-life of muscle foods / |
| Statement of responsibility | P.A. Morrissey, J.P. Kerry. |
| 588 0# - | |
| -- | Print version record. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part 1 examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part 2 addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Elsevier |
| Provenance (VM) [OBSOLETE] | ScienceDirect All Books |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Shelf-life dating. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food spoilage. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | MEDICAL |
| General subdivision | Preventive Medicine. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | MEDICAL |
| General subdivision | Forensic Medicine. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | MEDICAL |
| General subdivision | Public Health. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Shelf-life dating. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930612 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food spoilage. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00931168 |
| 650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Microbiology. |
| 650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Preservation. |
| 655 #7 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| Source of term | local |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Steele, R. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | ScienceDirect eBooks. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Understanding and measuring the shelf-life of food. |
| Place, publisher, and date of publication | Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2004 |
| International Standard Book Number | 0849325560 |
| Record control number | (OCoLC)56122590 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Woodhead Publishing in food science and technology. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781855737327">http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781855737327</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | eBooks |
No items available.