How baking works : (Record no. 4569)

MARC details
000 -LEADER
fixed length control field 01787cam a2200313 a 4500
001 - CONTROL NUMBER
control field u157205
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205709.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 100225s2011 njua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2010006497
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Modifying agency YDX
-- YDXCP
-- ILC
-- VP@
-- UKMGB
-- BDX
-- OCLCF
-- O2D
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470392676 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0470392673 (pbk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)531718808
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX763
Item number .F54 2011
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.8/15
Edition information 22
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.815
Item number F473h3
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Figoni, Paula.
245 10 - TITLE STATEMENT
Title How baking works :
Remainder of title exploring the fundamentals of baking science /
Statement of responsibility, etc. Paula Figoni.
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. John Wiley & Sons,
Date of publication, distribution, etc. c2011.
300 ## - PHYSICAL DESCRIPTION
Extent xi, 516 p. :
Other physical details ill. ;
Dimensions 28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Baking.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Baking.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00825632
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l ON-ORDER
t BOOK
x PRINT
p 45.00
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001705104
-- 3/10/2022
-- 6/29/2023
-- 2
-- CIRCSTACKS
-- LRC
-- 2
-- $45.00
-- Y
-- Y
-- BOOK
-- 2/11/2015
-- PRINT
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 02/11/2015 45.00   641.815 F473H3 51994001705104 1 Books