Laboratory manual of food analysis (Record no. 226814)

MARC details
000 -LEADER
fixed length control field 01973nam a22002777a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230225103328.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230224b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789389633238
040 ## - CATALOGING SOURCE
Transcribing agency AL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 664.07
Item number SEHL
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Shalini Sehgal
100 ## - MAIN ENTRY--PERSONAL NAME
9 (RLIN) 73318
245 ## - TITLE STATEMENT
Title Laboratory manual of food analysis
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Delhi
Name of publisher, distributor, etc. I K International Pvt Ltd
Date of publication, distribution, etc. 2021
300 ## - PHYSICAL DESCRIPTION
Extent xi,162p.
Other physical details PB
Dimensions 23x16cm.
365 ## - TRADE PRICE
Source of price type code Food Processing Technology
Price type code 7952
Price amount 316.00
Currency code ₹
Unit of pricing 395.00
Price note 20%
Price effective from 20-02-2023
520 ## - SUMMARY, ETC.
Summary, etc. Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritional value, detection of adulteration, and research & development. The aim of this book is to provide students the experience in performing food analysis experiments, analyzing data and reporting their findings. It covers the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials.<br/>The book contains 32 laboratory experiments on component analysis of food such as moisture, ash and minerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background information like sampling techniques and preparation of primary and secondary solutions has been included. A ready reckoner on principles and working of various instruments has also been appended at the end of the book.
521 ## - TARGET AUDIENCE NOTE
Target audience note Table of Contents<br/>Proximate Analysis of Food<br/>Sampling<br/>Safety Rules for The Laboratory<br/>Preparation of Primary and Secondary Solutions<br/>Component Analysis<br/>Instrumental Techniques<br/>Related Terms<br/>References
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sampling
9 (RLIN) 73228
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Component Analysis
9 (RLIN) 73229
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Proteins
9 (RLIN) 73230
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pigments
9 (RLIN) 73231
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Vitamins
9 (RLIN) 73232
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name SEHGAL (Shalini)
9 (RLIN) 73233
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification     Food Processing & Technology St Aloysius Library St Aloysius Library 02/23/2023 Biblios Book Point Surathkal Mangalore 575014 316.00   664.07 SEHL 076425 02/24/2023 395.00 02/24/2023 Book