MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03105cam a2200313 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230526151143.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110526s2011 caua b 001 0 eng d |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0538734981 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780538734981 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)496962503 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BTCTA |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
BTCTA |
| Modifying agency |
SCL |
| -- |
YDXCP |
| -- |
BWX |
| -- |
ATU |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brown, Amy C., |
| Relator term |
author. |
| 9 (RLIN) |
241772 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Understanding food : |
| Remainder of title |
principles and preparation / |
| Statement of responsibility, etc. |
Amy Brown. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fourth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Belmont, Calif. : |
| Name of producer, publisher, distributor, manufacturer |
Wadsworth Pub Co, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
625 pages, 56 variously numbered pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Part I. |
| Title |
Food Science and Nutrition -- |
| Miscellaneous information |
1. |
| Title |
Food Selection -- |
| Miscellaneous information |
2. |
| Title |
Food Evaluation -- |
| Miscellaneous information |
3. |
| Title |
Chemistry of Food Composition -- |
| Miscellaneous information |
Part II. |
| Title |
Food Service -- |
| Miscellaneous information |
4. |
| Title |
Food Safety -- |
| Miscellaneous information |
5. |
| Title |
Food Preparation Basics -- |
| Miscellaneous information |
6. |
| Title |
Meal Management -- |
| Miscellaneous information |
Part III. |
| Title |
Foods -- |
| -- |
Protein-Meat, Poultry, Fish, Dairy, and Eggs -- |
| Miscellaneous information |
7. |
| Title |
Meat -- |
| Miscellaneous information |
8. |
| Title |
Poultry -- |
| Miscellaneous information |
9. |
| Title |
Fish and Shellfish -- |
| Miscellaneous information |
10. |
| Title |
Milk -- |
| Miscellaneous information |
11. |
| Title |
Cheese -- |
| Miscellaneous information |
12. |
| Title |
Eggs -- |
| -- |
Phytochemicals-Vegetables, Fruits, Soups, and Salads -- |
| Miscellaneous information |
13. |
| Title |
Vegetables and Legumes -- |
| Miscellaneous information |
14. |
| Title |
Fruits -- |
| Miscellaneous information |
15. |
| Title |
Soups, Salads, and Gelatins -- |
| -- |
Complex Carbohydrates-Cereals, Flour, and Breads -- |
| Miscellaneous information |
16. |
| Title |
Cereal Grains and Pastas -- |
| Miscellaneous information |
17. |
| Title |
Flours and Flour Mixtures -- |
| Miscellaneous information |
18. |
| Title |
Starches and Sauces -- |
| Miscellaneous information |
19. |
| Title |
Quick Breads -- |
| Miscellaneous information |
20. |
| Title |
Yeast Breads -- |
| -- |
Desserts-Refined Carbohydrates and Fat -- |
| Miscellaneous information |
21. |
| Title |
Sweeteners -- |
| Miscellaneous information |
22. |
| Title |
Fats and Oils -- |
| Miscellaneous information |
23. |
| Title |
Cakes and Cookies -- |
| Miscellaneous information |
24. |
| Title |
Pies and Pastries -- |
| Miscellaneous information |
25. |
| Title |
Candy -- |
| Miscellaneous information |
26. |
| Title |
Frozen Desserts -- |
| -- |
Water-Beverages -- |
| Miscellaneous information |
27. |
| Title |
Beverages -- |
| Miscellaneous information |
Part IV. |
| Title |
Food Industry -- |
| Miscellaneous information |
28. |
| Title |
Food Preservation -- |
| Miscellaneous information |
29. |
| Title |
Government Food Regulations -- |
| Miscellaneous information |
30. |
| Title |
Careers in Food and Nutrition. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students."--Publisher's website. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| 9 (RLIN) |
318000 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition |
| 9 (RLIN) |
321553 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
