Food Technology / (Record no. 2730)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01695nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094806.0 |
| 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 | 9780340981979 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP 370 .D56 2009 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dinicoli, Barbara |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Food Technology / |
| Statement of responsibility, etc. | Barbara Dinicoli, Meryl Simpson and Val Fehners |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London, United Kingdom : |
| Name of publisher, distributor, etc. | Hodder Education, |
| Date of publication, distribution, etc. | c2009 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 294 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | USD2595 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1: Design Process -- Chapter 2: Diet and Nutrition -- Chapter 3: Nutrients Found in and Structure of a Common Range of Foods -- Chapter 4: Function of Ingredients -- Chapter 5: Processes and Skills -- Chapter 6: Using Tools and Equipment -- Chapter 7: Preservation and extending shelf life -- Chapter 8: Health and Safety -- Chapter 9: Industrial Production -- Chapter 10: Product Analysis -- Chapter 11: Sustainable Design -- Chapter 12: Controlled Assessment Unit A521 - Introduction to Designing and Making -- Chapter 13: Unit A522 - Sustainable Design -- Chapter 14: Controlled Assessment Unit A523 - Making Quality Products -- Chapter 15: Unit A524 - Technical Aspects of Designing and Making |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Offering complete coverage of the GCSE design & technology food technology course, this textbook helps students develop knowledge and understanding of the changing food trends, consumer preference and dietary needs and the importance of a balanced diet. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD INDUSTRY AND TRADE |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Simpson, Meryl;Fehners, Val;White, Bob |
| Relator term | co-author;co-author;editor |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 10/18/2010 | Purchased - New Century Books | 2595.00 | GC TP 370 .D56 2009 | NULIB000000489 | 05/20/2025 | c.1 | 05/20/2025 | Books |