Coverart for item
The Resource Developments in high-pressure food processing, Carl J. Schaschke

Developments in high-pressure food processing, Carl J. Schaschke

Label
Developments in high-pressure food processing
Title
Developments in high-pressure food processing
Statement of responsibility
Carl J. Schaschke
Creator
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
Schaschke, Carl
Dewey number
664/.024
Index
index present
Language note
English
LC call number
TP371.75
Literary form
non fiction
NAL call number
TP371.75
NAL item number
.S33 2011
Nature of contents
  • dictionaries
  • bibliography
Series statement
Food science and technology
http://library.link/vocab/subjectName
  • Food industry and trade
  • High pressure (Technology)
  • Food
  • Food
  • TECHNOLOGY & ENGINEERING
  • Food
  • Food industry and trade
  • Food
  • High pressure (Technology)
Label
Developments in high-pressure food processing, Carl J. Schaschke
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages [41]-47) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Food safety and control -- Food quality -- Constituents of foods -- Fats, lipids and oils -- Process operation -- Fruits and vegetables -- Seafood -- Meats and meat products -- Dairy products
Control code
1162381314
Extent
1 online resource.
Form of item
online
Isbn
9781617617065
Lccn
2020686101
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
System control number
(OCoLC)1162381314
Label
Developments in high-pressure food processing, Carl J. Schaschke
Publication
Bibliography note
Includes bibliographical references (pages [41]-47) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Food safety and control -- Food quality -- Constituents of foods -- Fats, lipids and oils -- Process operation -- Fruits and vegetables -- Seafood -- Meats and meat products -- Dairy products
Control code
1162381314
Extent
1 online resource.
Form of item
online
Isbn
9781617617065
Lccn
2020686101
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
System control number
(OCoLC)1162381314

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
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