Steamed Breads (notice n° 64331)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02547cam a2200289zu 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FRCYB88835328 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250107214602.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250107s2016 fr | o|||||0|0|||eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780081007150 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | FRCYB88835328 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FR-PaCSA |
| Language of cataloging | en |
| Transcribing agency | |
| Description conventions | rda |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Huang, Sidi |
| 245 01 - TITLE STATEMENT | |
| Title | Steamed Breads |
| Remainder of title | Ingredients, Processing and Quality |
| Statement of responsibility, etc. | ['Huang, Sidi', 'Miskelly, Diane'] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Name of producer, publisher, distributor, manufacturer | Elsevier Science |
| Date of production, publication, distribution, manufacture, or copyright notice | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. |
| 336 ## - CONTENT TYPE | |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type code | c |
| Source | rdamdedia |
| 338 ## - CARRIER TYPE | |
| Carrier type code | c |
| Source | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.Provides the first comprehensive reference on steamed breads and steamed bunsFeatures input from authors who are leading experts in steamed bread technology and pioneers in steamed bread researchContains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the worldIncludes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Huang, Sidi |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Miskelly, Diane |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Access method | Cyberlibris |
| Uniform Resource Identifier | <a href="https://international.scholarvox.com/netsen/book/88835328">https://international.scholarvox.com/netsen/book/88835328</a> |
| Electronic format type | text/html |
| Host name | |
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