MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01492nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520094838.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
534506097 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 354 .B76 2005 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brown, Amy C. |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Understanding food : |
| Remainder of title |
principles and preparation / |
| Statement of responsibility, etc. |
Amy C. Brown |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Thomson Asian Edition / 2nd Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Australia : |
| Name of publisher, distributor, etc. |
Thomson Wadsworth, |
| Date of publication, distribution, etc. |
c2005 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 582 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food science and nutrition -- Food service -- Food items -- Desserts and beverages. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This book brings together the most current information in food science, nutritions, and food service to provide a comprehensive resource for students. [The text] represents information related to the science of food, including food selection and evaluation, food chemistry, and food safety. [It] covers aspects of food service, from meal planning and equipment to the basics of food preparation, food preservation, and government regulation of foods. [It] cover[s] all of the standard food items, include sweeteners, fats and oils, dairy products, meats, vegetables and fruits, soups and salads, grains, and breads, as well as desserts and beverages. [It also covers] culinary techniques, low-fat preparation methods, and the latest methods for food preservation and food safety. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
