Handbook of fermented meat and poultry / (Record no. 13571)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04723cam a2200733 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn881875998 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171224114657.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140626s2015 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014025466 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | OCLCF |
| -- | N$T |
| -- | DG1 |
| -- | E7B |
| -- | YDXCP |
| -- | OCL |
| -- | EBLCP |
| -- | DG1 |
| 019 ## - | |
| -- | 927508470 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118522677 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118522672 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118522684 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118522680 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118522691 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118522653 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118522656 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NLGGC |
| System control number | 383818117 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 334084571 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHBIS |
| System control number | 010442201 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)881875998 |
| Canceled/invalid control number | (OCoLC)927508470 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP371.44 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.024 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Handbook of fermented meat and poultry / |
| Statement of responsibility, etc | editor-in-chief, Fidel Todrá ; associate editors, Y.H. Hui, I. Astiasaran, J.G. Sebranek, & R. Talon. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK : |
| -- | Wiley Blackwell, |
| -- | 2015. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"-- |
| -- | Provided by publisher. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Covers the whole manufacturing process from raw materials and starter cultures through to finished product quality assurance"-- |
| -- | Provided by publisher. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 ## - | |
| -- | Description based on print version record and CIP data provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermented foods |
| Form subdivision | Handbooks, manuals, etc. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat |
| General subdivision | Preservation |
| Form subdivision | Handbooks, manuals, etc. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermentation |
| Form subdivision | Handbooks, manuals, etc. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermentation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00922973 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fermented foods. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00922990 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat |
| General subdivision | Preservation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01013235 |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 655 #7 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Handbooks and manuals. |
| Source of term | fast |
| -- | (OCoLC)fst01423877 |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Toldrá, Fidel. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Handbook of fermented meat and poultry |
| Edition | 2nd edition. |
| Place, publisher, and date of publication | Chichester, West Sussex, UK : John Wiley & Sons Incl, 2015 |
| International Standard Book Number | 9781118522691 |
| Record control number | (DLC) 2014024540 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118522653">http://onlinelibrary.wiley.com/book/10.1002/9781118522653</a> |
| Public note | Wiley Online Library |
| 938 ## - | |
| -- | ebrary |
| -- | EBRY |
| -- | ebr10960905 |
| 938 ## - | |
| -- | EBSCOhost |
| -- | EBSC |
| -- | 881082 |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 11071988 |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 12140104 |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 12672793 |
| 938 ## - | |
| -- | EBL - Ebook Library |
| -- | EBLB |
| -- | EBL4036040 |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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