Food, fermentation, and micro-organisms / (Record no. 49697)

MARC details
000 -LEADER
fixed length control field 02677nam a2200553 i 4500
001 - CONTROL NUMBER
control field 9781803161389
003 - CONTROL NUMBER IDENTIFIER
control field Credo
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240305103922.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 221017r20222019maua ob 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781803161389
Qualifying information electronic version
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 1405198729
Qualifying information print
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781405198721
Qualifying information print
035 ## - SYSTEM CONTROL NUMBER
System control number (CaBNVSL)slc00003634
035 ## - SYSTEM CONTROL NUMBER
System control number (Credo)wileyffamne2019
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1065782302
040 ## - CATALOGING SOURCE
Original cataloging agency CaBNVSL
Language of cataloging eng
Description conventions rda
Transcribing agency CaBNVSL
Modifying agency CaBNVSL
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP371.44
Item number .B36 2022eb
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.024
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Bamforth, Charles W.,
Dates associated with a name 1952-
Relator term author.
245 10 - TITLE STATEMENT
Title Food, fermentation, and micro-organisms /
Statement of responsibility, etc. ǂcCharles W. Bamforth, David J. Cook.
250 ## - EDITION STATEMENT
Edition statement [Enhanced Credo edition]
263 ## - PROJECTED PUBLICATION DATE
Projected publication date 20221102
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Hoboken, NJ :
Name of producer, publisher, distributor, manufacturer John Wiley & Sons, Inc.,
Date of production, publication, distribution, manufacture, or copyright notice 2019.
264 31 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boston, Massachusetts :
Name of producer, publisher, distributor, manufacturer Credo Reference,
Date of production, publication, distribution, manufacture, or copyright notice 2022.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (26 entries) :
Other physical details 120 images ;
Dimensions digital files.
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
336 ## - CONTENT TYPE
Content type term still image
Source rdacontent
337 ## - MEDIA TYPE
Media type term electronic
Source isbdmedia
338 ## - CARRIER TYPE
Carrier type term online resource
Source rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Vodka, flavoured spirits and liqueurs -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Microbial biomass protein -- Miscellaneous fermentation products.
506 ## - RESTRICTIONS ON ACCESS NOTE
Terms governing access Access restricted to authorized users and institutions.
520 3# - SUMMARY, ETC.
Summary, etc. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE
Additional physical form available note Also available in print version.
538 ## - SYSTEM DETAILS NOTE
System details note Mode of access: World Wide Web.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Description based on title page of print version.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fermented foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fermentation.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Yeast.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Microorganisms.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Microbiology.
655 #0 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Cook, David J.,
Dates associated with a name 1965-,
Relator term author.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Credo Reference (Firm),
Relator term distributor.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
International Standard Book Number 1405198729
-- 9781405198721
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note View this item online
Uniform Resource Identifier <a href="https://search.credoreference.com/content/title/wileyffamne?institutionId=135">https://search.credoreference.com/content/title/wileyffamne?institutionId=135</a>
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Full call number Date last seen Price effective from Koha item type Public note
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