Biotechnological approaches in food adulterants (Record no. 15550)

MARC details
000 -LEADER
fixed length control field 02920cam a2200493Ki 4500
001 - CONTROL NUMBER
control field 9780429354557
003 - CONTROL NUMBER IDENTIFIER
control field FlBoTFG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220724194246.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |||||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200924s2021 flu ob 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency OCoLC-P
Language of cataloging eng
Transcribing agency OCoLC-P
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1000220036
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781000220032
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781000219913
Qualifying information (PDF ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1000219917
Qualifying information (PDF ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781000219975
Qualifying information (Mobipocket ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1000219976
Qualifying information (Mobipocket ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429354557
Qualifying information (ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 042935455X
Qualifying information (ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780367369866 (hbk.)
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1201/9780429354557
Source of number or code doi
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1196836688
Canceled/invalid control number (OCoLC)1196261313
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC-P)1196836688
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX545
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.024
Edition number 23
245 00 - TITLE STATEMENT
Title Biotechnological approaches in food adulterants
Medium [electronic resource] /
Statement of responsibility, etc. editor, Madan L. Verma.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, FL :
Name of publisher, distributor, etc. CRC Press, Taylor & Francis Group,
Date of publication, distribution, etc. [2021]
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Source rdacarrier
520 ## - SUMMARY, ETC.
Summary, etc. The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note OCLC-licensed vendor bibliographic record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food adulteration and inspection.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Biotechnology.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY / Food Science
Source of heading or term bisacsh
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Verma, Madan L.,
Dates associated with a name 1980-
Relator term editor.
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified Read Online
Uniform Resource Identifier <a href="https://www.taylorfrancis.com/books/9780429354557">https://www.taylorfrancis.com/books/9780429354557</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified OCLC metadata license agreement
Uniform Resource Identifier <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type eBook

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