| Record ID | marc_columbia/Columbia-extract-20221130-031.mrc:241106573:3271 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-031.mrc:241106573:3271?format=raw |
LEADER: 03271cam a2200673Mi 4500
001 15128040
005 20220507232635.0
006 m o d
007 cr cn|||||||||
008 171208s2017 flu o 000 0 eng d
035 $a(OCoLC)on1014355441
035 $a(NNC)15128040
040 $aCRCPR$beng$erda$epn$cCRCPR$dYDX$dOCLCO$dOCLCQ$dTYFRS$dOCLCO$dOCLCF$dOCLCQ$dOCLCO$dOCLCA$dTYFRS$dOCLCO$dTYFRS$dK6U$dOCLCO
019 $a1015995757
020 $a9780203740118$q(e-book)
020 $a0203740114
020 $a9781351417440$q(e-book ;$qPDF)
020 $a1351417444
020 $a9781351417433$q(electronic bk. : EPUB)
020 $a1351417436$q(electronic bk. : EPUB)
020 $a9781351417426$q(electronic bk. : Mobipocket)
020 $a1351417428$q(electronic bk. : Mobipocket)
020 $z0824779223
020 $z9780824779221
035 $a(OCoLC)1014355441$z(OCoLC)1015995757
037 $a9780203740118$bTaylor & Francis
050 4 $aTX385$b.P546 2017
070 $aTX385.P5
072 7 $aTEC012000$2bisacsh
072 0 $aM110
072 7 $aMED$x060000$2bisacsh
072 7 $aTEC$x012000$2bisacsh
072 7 $aMBNH3$2bicssc
082 04 $a664.949
049 $aZCUA
100 1 $aPigott, George M.,$eauthor.
245 10 $aSeafood :$bEffects of Technology on Nutrition.
250 $aFirst edition.
264 1 $aBoca Raton, FL :$bCRC Press,$c2017.
300 $a1 online resource :$btext file, PDF
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aFood science and technology ;$v39
520 2 $a"Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut"--Provided by publisher.
505 00 $tChapter 1 Food from the Sea /$rGeorge M. Pigott --$tchapter 2 Components of Seafood /$rGeorge M. Pigott --$tchapter 3 Effects of Processing on Nutrients /$rGeorge M. Pigott --$tchapter 4 Processing: General Considerations and Preprocessing /$rGeorge M. Pigott --$tchapter 5 Adding and Removing Heat /$rGeorge M. Pigott --$tchapter 6 Controlling Water Activity /$rGeorge M. Pigott --$tchapter 7 Irradiation /$rGeorge M. Pigott --$tchapter 8 Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities /$rGeorge M. Pigott --$tchapter 9 The Role of Marine Lipids in Human Nutrition /$rGeorge M. Pigott --$tchapter 10 Extracting and Processing Marine Lipids /$rGeorge M. Pigott.
545 0 $aPigott, George M.; Tucker, Barbara
650 0 $aSeafood.
650 2 $aSeafood
650 6 $aFruits de mer.
650 7 $aMEDICAL / Nutrition$2bisacsh
650 7 $aTECHNOLOGY / Food Science$2bisacsh
650 7 $aSeafood.$2fast$0(OCoLC)fst01110222
655 0 $aElectronic books.
655 4 $aElectronic books.
776 08 $iPrint version:$z9781351417440$z9781351417433
830 0 $aFood science and technology (Academic Press) ;$v39.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15128040$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS