Processed Meats, ; (Record no. 3713)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02058nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230215114954.0 |
| 040 ## - CATALOGING SOURCE | |
| Language of cataloging | Eng |
| Transcribing agency | HITLIB |
| Modifying agency | HITLIB |
| Description conventions | rda |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | Eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TS1970 |
| Item number | PEA |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Pearson A. M, |
| 245 ## - TITLE STATEMENT | |
| Title | Processed Meats, ; |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | India, |
| Name of producer, publisher, distributor, manufacturer | CBS Publishers, |
| Date of production, publication, distribution, manufacture, or copyright notice | 1997. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 448 pages, ; |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type term | text |
| Content type code | txt |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type term | unmediated |
| Media type code | n |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type term | volume |
| Carrier type code | nc |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliography index and reference. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Introduction to Meat Processing<br/>2. Composition and Nutritive Value of Raw Materials and Processed Meats<br/>3. Curing<br/>4. Smoking<br/>5. Meat Cookery and Cooked Meat Products<br/>6. Raw Materials<br/>7. Sectioned and Formed Meat Products<br/>8. Least Cost Formulation and Preblending of Sausage<br/>9. Sausages<br/>10. Sausage Formulations<br/>11. Casings, Extenders, and Additives<br/>12. Cured and/or smoked meats<br/>13. The canning process<br/>14. Canned meat formulations<br/>15. Restructured meat products<br/>16. Analytical methods<br/>17. Other methods of processing<br/>18. Deterioration of processed meat |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Abstract: A college textbook for advanced undergraduate and graduate students enrolled in a meat processing course offers compositional and food processing information for industrial and government scientists and researchers interested in commercial meat and poultry processing. Topicsinclude the basics of meat processing; the nutritional value of raw and processed meat products; curing and smokingprocesses; cooking methods and cooked meat products; raw materials for meat processing; the processing of sectioned and formed meat products; sausages and their formulations; the characteristics of various cured and/or smoked meats; canning processes and canned meat formulations; restructuredmeat products; miscellaneous, new processing methods; and the characteristics of processed meat spoilage. A separate detailed chapter addresses a variety of analytical methods used in meat product characterization and evaluation |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Harare Institute of Technology Main Library | Harare Institute of Technology Main Library | General Collection | 01/04/2008 | DONATION | 08/59 | TS1970 PEA | BK0002227 | 22/07/2024 | 1 | Books |