Dairy ingredients for food processing (Record no. 240986)

MARC details
000 -LEADER
fixed length control field 02202nam a22002297a 4500
003 - CONTROL NUMBER IDENTIFIER
control field St Aloysius Coll
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260303111503.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 260303b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9788126563562
040 ## - CATALOGING SOURCE
Transcribing agency AL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.024
Item number CHAD
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Ramesh C Chandan
9 (RLIN) 257429
245 ## - TITLE STATEMENT
Title Dairy ingredients for food processing
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Delhi
Name of publisher, distributor, etc. Wiley Blackwell
Date of publication, distribution, etc. 2017
300 ## - PHYSICAL DESCRIPTION
Extent xii,592p
Other physical details HB
Dimensions 24.5x18.5cm.
365 ## - TRADE PRICE
Source of price type code General
Price type code 6277
Price amount ₹3896.00
Currency code ₹
Unit of pricing ₹4995.00
Price note 22%
Price effective from 23/02/2026
520 ## - SUMMARY, ETC.
Summary, etc. The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term Food Processing
Topical term or geographic name entry element Food Technology
9 (RLIN) 257430
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Kilara, Arun
9 (RLIN) 257431
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 Science and Technology St Aloysius PG Library St Aloysius PG Library 02/27/2026 Biblios Book Point 3896.00   664.024 CHAD PG025233 03/03/2026 4995.00   Book