Advances in vinegar production / (Record no. 16231)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03807cam a2200517Ki 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781351208475 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220724194321.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190923s2020 enk o 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208475 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208470 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208468 |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208462 |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208444 |
| Qualifying information | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208446 |
| Qualifying information | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351208451 |
| Qualifying information | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351208454 |
| Qualifying information | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9780815365990 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1120721673 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1120721673 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP429 |
| 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/.55 |
| Edition number | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Advances in vinegar production / |
| Statement of responsibility, etc. | edited by Argyro Bekatorou. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Boca Raton : |
| Name of producer, publisher, distributor, manufacturer | CRC Press, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xx, 502 pages). |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 0# - SERIES STATEMENT | |
| Series statement | Contemporary Food Engineering ; |
| Volume/sequential designation | 1 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. History and Current Issues of Vinegar. Chapter 2. Types of Vinegars, Chapter 3. The Biochemistry of Vinegar Production. Chapter 4. Advances in Enumeration and Identificationof Vinegar Cultures. Chapter 5. Raw Materials and Pretreatment Methods for Vinegar Production. Chapter 6. Current Industrial Vinegar Production: Acetators, Processes, and Consumables. Chapter 7. Advances in Immobilized Biocatalyst Technologies for Vinegar Production. Chapter 8. Solid-State Fermentation systems for Vinegar Production. Chapter 9. Current Trends in Balsamic/Aged Vinegar Production and Research. Chapter 10. Vinegar Production in China. Chapter 11. Current Aspects of Wine/Raisin Vinegar Production and Fields of Improvement. Chapter 12. Cider Vinegar Production. Chapter 13. Vinegars Made with Kefir. Chapter 14. Innovative Vinegar Products. Chapter 15. Modeling and Optimization of Acetic Acid Fermentation. Chapter 16. Post-Fermentation Treatments of Vinegars. Chapter 17. Vinegar Aroma Profile aand Analysis. Chapter 18. Health Benefits of Vinegars. Chapter 19. Dilution Water in the Vinegar Industry. Chapter 20. Rapid Detection Methods for Online Monitoring of Vinegar Fermentations. Chapter 21. Fraud, Quality, and Methods for Characterization and Authentication of Vinegars. Chapter 22. Life Cycle Assessment in the Vinegar Sector. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | OCLC-licensed vendor bibliographic record. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Vinegar. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Vinegar industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bekatorou, Argyro, |
| Relator term | editor. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Read Online |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781351208475">https://www.taylorfrancis.com/books/9781351208475</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 |
No items available.