MARC details
| 000 -LEADER |
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| fixed length control field |
01809cam a2200349 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
0000039046 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230707145224.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230707b |||||||| |||| 00| 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2010006497 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470392676 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470392673 (pbk.) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)ocn531718808 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
YDXCP |
| -- |
ILC |
| -- |
VP@ |
| -- |
DLC |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX763 |
| Item number |
.F54 2011 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.8/15 |
| Edition number |
22 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Figoni, Paula. |
| 245 ## - TITLE STATEMENT |
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| Title |
How Baking Works : |
| Remainder of title |
Exploring the Fundamentals of Baking Science / |
| Statement of responsibility, etc. |
Paula Figoni. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 516 pages : |
| Other physical details |
illustration ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 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. |
| 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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| Source of heading or term |
Sears List of Subject Headings. |
| 908 ## - PUT COMMAND PARAMETER (RLIN) |
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| Put command parameter |
100225s2011\\\\njua\\\\\b\\\\001\0\eng |
| 908 ## - PUT COMMAND PARAMETER (RLIN) |
|---|
| Put command parameter |
160620 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| Source of classification or shelving scheme |
Dewey Decimal Classification |
