Traditional European Breads (Registro nro. 260895)

MARC details
000 -LIDER
fixed length control field 05094nam a22006255i 4500
001 - CONTROL NUMBER
control field 978-3-031-23352-4
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240207153516.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230516s2023 sz | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783031233524
-- 978-3-031-23352-4
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number QR115-129
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSG
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC012010
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSG
Source thema
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source thema
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.001579
Edition number 23
245 10 - TITLE STATEMENT
Title Traditional European Breads
Medium [electronic resource] :
Remainder of title An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage /
Statement of responsibility, etc. edited by Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Anna McElhatton, João Miguel F. Rocha.
250 ## - EDITION STATEMENT
Edition statement 1st ed. 2023.
264 #1 -
-- Cham :
-- Springer International Publishing :
-- Imprint: Springer,
-- 2023.
300 ## - PHYSICAL DESCRIPTION
Extent VIII, 422 p. 114 illus., 93 illus. in color.
Other physical details online resource.
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-- text
-- txt
-- rdacontent
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-- computer
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-- rdamedia
338 ## -
-- online resource
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-- rdacarrier
347 ## -
-- text file
-- PDF
-- rda
500 ## - GENERAL NOTE
General note Acceso multiusuario
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1. The fundamentals of bread making: the science of fermentation -- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania) -- Chapter 3. Traditional breads in Bulgaria -- Chapter 4. Traditional Croatian breads, the "Peka" -- Chapter 5. Traditional breads from Cyprus, the "Arkatena" -- Chapter 6. Traditional breads from France -- Chapter 7. Traditional breads from Germany -- Chapter 8. Traditional Greek fermented bread, the "Eftazymo" -- Chapter 9. Traditional Hungarian sourdough -- Chapter 10. Traditional Irish breads, the "dulse bread" and the "Barnbrack bread or Bairín Breac" -- Chapter 11. Traditional Italian breads -- Chapter 12. Traditional Latvian sourdough rye bread -- Chapter 13. Traditional breads from Malta, the "Il-Hobza Maltija" -- Chapter 14. Traditional Norwegian breads -- Chapter 15. Traditional Polish Breads -- Chapter 16. Traditional Portuguese breads, the "Broa" and the "Pão de Gimonde" -- Chapter 17. Traditional Festive Romanian Easter Bread, the "Pasca" -- Chapter 18. Traditional Serbian bread, the "CIPOVKA" -- Chapter 19. Traditional breads from Spain -- Chapter 20. Traditional Turkish breads, the "Tandir Ekmeği'" -- Chapter 21. Traditional Ukranian bread making.
520 ## - SUMMARY, ETC.
Summary, etc. This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Owner UABC ;
Method of acquisition Perpetuidad
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food
Subdivisión general Microbiology.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food science.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Cultural property.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food Microbiology.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food Science.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Food Studies.
650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Cultural Heritage.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Garcia-Vaquero, Marco.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Pastor, Kristian.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Orhun, Gul Ebru.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name McElhatton, Anna.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Rocha, João Miguel F.
Relator term editor.
Relator code edt
-- http://id.loc.gov/vocabulary/relators/edt
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer Nature eBook
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031233517
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031233531
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031233548
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note Libro electrónico
Uniform Resource Identifier http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-23352-4
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942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Libro Electrónico
Existencias
Estado de retiro Colección Ubicación permanente Ubicación actual Fecha de ingreso Total Checkouts Date last seen Número de copia Tipo de material
  Colección de Libros Electrónicos Biblioteca Electrónica Biblioteca Electrónica 07/02/2024   07/02/2024 1 Libro Electrónico

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