| 000 -LEADER |
|---|
| fixed length control field |
01473nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220805000621.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
201125b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-935115-831-8 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CvSU-CCAT Campus Library. |
| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
C TP371.2 |
| Item number |
T57 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
3G Elearning FZ LLC, author. |
| 9 (RLIN) |
25 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food processing : |
| Remainder of title |
beginner / |
| Statement of responsibility, etc. |
3G Elearning FZ LLC. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
United Arab Emirates : |
| Name of publisher, distributor, etc. |
3G Elearning FZ LLC, |
| Date of publication, distribution, etc. |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 274 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
30 cm +1 |
| Accompanying material |
computer disc. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index.<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This book will introduce the knowledge and skills for hose studying and/or working in food service industry. It covers basic to core competencies that a person must achieve to conduct initial activities related to processing, operate basic processing equipment and undertake cleaning functions. Food processing is a modern practice that improves distributional efficiency and enhances the marketing of the food products. It is considered as a branch of food science, where a set of methods and techniques are used to transform raw ingredients into food for safe consumption by humans or animals. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English text.<br/> |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry. |
| 9 (RLIN) |
94 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Processing. |
| 9 (RLIN) |
195 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade. |
| 9 (RLIN) |
95 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| Edition |
CIR 338.1 T413fb 2016 |
| Source of classification or shelving scheme |
|
