MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02518ngm a2200349Ma 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250918191309.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
vd cvaizu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130517s2008 at 023 g s vleng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Terms of availability |
565.25 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201306251752 |
| Level of effort used to assign nonsubject heading access points |
rajak |
| Level of effort used to assign subject headings |
201306251751 |
| Level of effort used to assign classification |
rajak |
| y |
05-17-2013 |
| z |
fida |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UKM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
dvd WA710.P963 2008 9 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
dvd WA710 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
.P963 2008 9 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Processing and preserving foods |
| Medium |
[videorecording] / |
| Statement of responsibility, etc. |
director, Thomas Baricevic ; writer, Luke Preston. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Australia : |
| Name of publisher, distributor, etc. |
Classroom Video, |
| Date of publication, distribution, etc. |
2008. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 videodisc (DVD) (23 min.) : |
| Other physical details |
sd., col. ; |
| Dimensions |
4 3/4 in. |
| 511 0# - PARTICIPANT OR PERFORMER NOTE |
|---|
| Participant or performer note |
Presenter and narrator, Kathy Berketa. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This fascinating program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. Food, by its very nature, begins to spoil almost as soon as it is harvested so, to survive and thrive in ancient times, people had to learn to preserve the bounty to see them through lean times. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn?t strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning. The approach is now taken that we preserve food because we want to, rather than because we have to. This program includes an introduction to the workings of HACCP -- Container. |
| 538 ## - SYSTEM DETAILS NOTE |
|---|
| System details note |
DVD format. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Preservation. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baricevic, Thomas |
| Relator term |
direction. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Video Education Australasia. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b15637967 |
| b |
2019-11-12 |
| c |
2019-11-12 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
MEDIA |
| Suppress in OPAC |
No |
| Call number prefix |
dvd WA710.P963 2008 9 |
| 914 ## - VTLS Number |
|---|
| VTLS Number |
vtls003530209 |
| 990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA] |
|---|
| Link information for 9XX fields |
mrt. |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Program Pemakanan dan Dietetik, Pusat Pengajian Sains Jagaan Kesihatan, FSK |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN DR ABDUL LATIFF |
| Operator's initials, OID (RLIN) |
2013-04-05 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Video/ DVD |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b15637967 |
