MARC ayrıntıları
| 000 -LEADER |
|---|
| fixed length control field |
02966cam a22004093i 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
151027m20169999flu b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781498740814 |
| Qualifying information |
(electronic bk.) |
|
|---|
| Cancelled/invalid ISBN |
9781498740791 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(MiAaPQ)EBC4182940 |
|
|---|
| System control number |
(Au-PeEL)EBL4182940 |
|
|---|
| System control number |
(CaPaEBR)ebr11124831 |
|
|---|
| System control number |
(CaONFJC)MIL876723 |
|
|---|
| System control number |
(OCoLC)932334291 |
| 036 ## - ORIGINAL STUDY NUMBER FOR COMPUTER DATA FILES |
|---|
| Source (agency assigning number) |
48958189 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| -- |
BAUN |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
BAUN_MERKEZ |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP371.44 |
| Item number |
.F475 2016 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Fermented foods / |
| Statement of responsibility, etc |
editors, Ramesh C. Ray, Principal Scientist (Microbiology), ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India and Didier Montet, Food Safety Team Leader, UMR Qualisud, CIRAD, Montpellier, France. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boca Raton : |
| Name of producer, publisher, distributor, manufacturer |
Taylor and Francis, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2017] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
2 volumes : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
[circa 23-29] cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
computer |
| Media Type Code |
computer |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier Type Term |
volume |
| Carrier Type Code |
volume |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food biology series |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"A CRC title." |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Part 1. Biochemistry and biotechnology |
| -- |
--part 2. Technological interventions. |
|
|---|
| Title |
Part I |
| -- |
Front Cover |
| -- |
-- Preface to the Series |
| -- |
-- Preface |
| -- |
-- Contents |
| -- |
-- 1: Fermented Foods-Artisan Household Technology to Biotechnology Era |
| -- |
-- 2: Yeasts in Fermented Foods and Beverages |
| -- |
-- 3: Biotechnology of Wine Yeasts |
| -- |
-- 4: Filamentous Fungi in Fermented Foods |
| -- |
-- 5: Acetic Acid Bacteria in Food Fermentations |
| -- |
-- 6: Acetic Acid Bacteria: Prospective Applications in Food Biotechnology |
| -- |
-- 7: Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits |
| -- |
-- 8: Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations |
| -- |
-- 9: Lactic Acid Bacteria as Functional Starter in Food Fermentations |
| -- |
-- 10: Microencapsulation of Probiotics and Applications in Food Fermentation |
| -- |
-- 11: Probiotic Cereal-Based Fermented Functional Foods |
| -- |
-- 12: The Microbiota of Spontaneous Vegetable Fermentations |
| -- |
-- 13: Functional Fermented Food and Feed from Seaweed |
| -- |
-- 14: Antimicrobial Resistance of Fermented Food Bacteria |
| -- |
-- 15: Bioactive Components of Fermented Foods |
| -- |
-- 16: Nutritional and Therapeutic Significance of Protein-based Bioactive Compounds Liberated by Fermentation |
| -- |
-- 17: Biogenic Amines in Fermented Foods: Overview |
| -- |
-- 18: Applications of Metagenomics to Fermented Foods |
| -- |
-- 19: Biotechnological Applications of Fructooligosaccharides in Food Processing Industries |
| -- |
-- 20: Food Waste Generation and Bio-valorization |
| -- |
-- Back Cover. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Fermented foods |
| 9 (RLIN) |
106838 |
|
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Composition |
| 9 (RLIN) |
19200 |
|
|---|
| Topical term or geographic name as entry element |
Biochemistry |
| 9 (RLIN) |
6819 |
|
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Biotechnology |
| 9 (RLIN) |
21073 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ray, Ramesh C. |
| 9 (RLIN) |
105474 |
| Relator term |
Editor |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| 9 (RLIN) |
108347 |
| Uniform title |
Food biology series. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Kitap |
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