MARC details
| 000 -LEADER |
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| fixed length control field |
01697nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CUTN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220919125407.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220919b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9789381450246 |
| 041 ## - LANGUAGE CODE |
|---|
| Language |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
641.3 |
| Item number |
JAN |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jan, Shafia |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Elements of Food Science / |
| Statement of responsibility, etc |
Shafia Jan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New Delhi : |
| Name of publisher, distributor, etc |
New India Publishing Agency (NIPA), |
| Date of publication, distribution, etc |
2013. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 224 p. : |
| Dimensions |
22 cm. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Contents |
1: Sensory and Objective Evaluation of Foods <br/>2: Colloidal Chemistry <br/>3: Sugar Cookery <br/>4: Starch Cookery <br/>5: Milk Cookery <br/>6: Egg Cookery <br/>7: Vegetables and Fruits <br/>8: Fats and Oils <br/>9: Pulses and Legumes <br/>10: Fortification and Enrichment of Foods <br/>11: Meat, Fish and Poultry <br/>12: Food Adulteration |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (s 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk & egg cookery have been discussed in detail in part two (s 4 – 6). Part three (s 7 – 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutrition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| Department Name |
Department of Horticulture |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| Department Name |
Course Code: HOR522 (Semester - II) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
