Normal view MARC view

Handbook of Spices, Seasonings and Flavorings (Record no. 11305)

MARC details
000 -LEADER
fixed length control field	01739 a2200229 4500
003 - CONTROL NUMBER IDENTIFIER
control field	GCWUF
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20210126024137.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	210126b xxu\|\|\|\|\| \|\|\|\| 00\| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9780367390099
040 ## - CATALOGING SOURCE
Original cataloging agency	MAIN
Language of cataloging	ENG
Transcribing agency	MAIN
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	641.3383
Item number	RAG
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Raghavan, Susheela
9 (RLIN)	4071
245 ## - TITLE STATEMENT
Title	Handbook of Spices, Seasonings and Flavorings
250 ## - EDITION STATEMENT
Edition statement	2nd Ed
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc	2019.
Place of publication, distribution, etc	London :
Name of publisher, distributor, etc	CRC,
300 ## - PHYSICAL DESCRIPTION
Extent	330 p. :
Other physical details	ill ;
Dimensions	24 cm.
Type of unit	P.B.
500 ## - GENERAL NOTE
General note	Include Index
520 ## - SUMMARY, ETC.
Summary, etc	Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices - forms, varieties, properties, applications, and quality specifications - with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods." "While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice's varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice's folklore and traditional medicine usage, and provides translations of each spice's name in global languages
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Spices
9 (RLIN)	4072
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Cooking (Spices)
9 (RLIN)	5747
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Koha item type	Books

Holdings
Withdrawn status	Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Collection code	Home library	Current library	Shelving location	Date acquired	Source of acquisition	Cost, normal purchase price	Total Checkouts	Full call number	Barcode	Date last seen	Cost, replacement price	Price effective from	Koha item type
		Dewey Decimal Classification			Non-fiction	LRC	LRC	Science Section	11/01/2021	117	9184.12		641.3383 RAG	B0046925	08/10/2020	11480.16	11/01/2021	Books