MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03032nam a2200325 i 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200219s 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780081018927 |
| Qualifying information |
paperback |
| Terms of availability |
RM1036.59 (PTSL) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
StDuBDS |
| Language of cataloging |
eng |
| Transcribing agency |
StDuBDS |
| Modifying agency |
Uk |
| Description conventions |
rda |
| -- |
pn |
| Modifying agency |
UKM |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP372.6 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
.P734 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Preparation and processing of religious and cultural foods / |
| Statement of responsibility, etc. |
edited by Md. Eaqub Ali, Nina Naquiah Ahmad Nizar. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Oxford : |
| Name of producer, publisher, distributor, manufacturer |
Woodhead Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2018. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 444 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 490 0# - SERIES STATEMENT |
|---|
| Series statement |
Woodhead publishing series in food science, technology and nutrition. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Section 1: Introduction </b>1. Food Production: From Farm to Fork 2. Religious and Cultural Influences on the Selection of Menu 3. Religious and Cultural Foods: At the Crossroads of Science and Ethics 4. Business Trends and Opportunities: The Emerging Markets of Religious Foods 5. Nutritional and Health Impacts of Religious and Vegetarian Foods</p> <p><b>Section 2: Newly Emerging Issues in Religious and Cultural Foods</b> 6. Innovative and Fortified Foods: Probiotics, Prebiotics, GMOs and Superfoods 7. Applications and Impacts of Nanomaterials in Food Safety and Quality 8. Nanomaterials for Food Packaging 9. Nano-Delivery Systems in Food and Drugs 10. Effect of Food Processing, Quality and Food Safety with Emphasis on GM Food, Kosher and Halal, Vegetarian and Hindus' Food 11. Gelatine and Collagen, Enzymes and Single Cell Proteins 12. Fats, Oils and Emulsifiers 13. Hormones 14. Alcohol in Religious and Cultural Foods</p> <p><b>Section 3: Standard Practices and Legislation </b>15. Conventional and Modern Standards of Food Production 16. Cross Contamination in Processing, Packaging, Storage and Transports</p> <p><b>Section 4: Animal Killing and Meat Processing</b> 17. The Standard Procedures for Animal Slaughtering in the Industry 18. Evaluating Methods of Restraint for Holding Animals during Religious Slaughter 19. Meat Quality and Animal Welfare: Religious and Scientific Perspectives</p> <p><b>Section 5: Controlling the Sanctity of Religious Foods </b>20. Protein-Based Techniques 21. Lipid-Based Techniques Used for Halal and Kosher Food Authentication 22. DNA-Based Authentication Techniques 23. Authentication of Slaughtering Methods 24. Conclusion and Future Remarks</p> |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Religious aspects. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ali, Md. Eaqub, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nizar, Nina Naquiah Ahmad, |
| Relator term |
editor. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b16801866 |
| b |
2021-10-20 |
| c |
2020-05-17 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
AM |
| Suppress in OPAC |
No |
| Call number prefix |
TP372.6 .P734 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| o |
101013008 |
| 990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA] |
|---|
| Link information for 9XX fields |
Murni/jm |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Fakulti Sains dan Teknologi |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN TUN SERI LANANG |
| Operator's initials, OID (RLIN) |
2020-09-22 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Printed Books |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b16801866 |
