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00000cam a2200000Mu 4500 |
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ocn437219635 |
003 |
OCoLC |
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20240809213013.0 |
006 |
m o d |
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cr mn|---||||| |
008 |
090817s2008 xx o 000 0 eng d |
040 |
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|a MERUC
|b eng
|e pn
|c MERUC
|d EBLCP
|d BTCTA
|d OCLCQ
|d IDEBK
|d UKDOC
|d OCLCQ
|d OCLCO
|d DEBSZ
|d OCLCQ
|d ZCU
|d OCLCQ
|d MERUC
|d ICG
|d OCLCO
|d OCLCF
|d AU@
|d OCLCQ
|d WYU
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
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019 |
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|a 259263566
|a 476175099
|a 746574780
|a 815633331
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020 |
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|a 9780470384886
|q (electronic bk.)
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020 |
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|a 0470384883
|q (electronic bk.)
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020 |
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|a 1281450316
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020 |
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|a 9781281450319
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035 |
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|a (OCoLC)437219635
|z (OCoLC)259263566
|z (OCoLC)476175099
|z (OCoLC)746574780
|z (OCoLC)815633331
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050 |
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4 |
|a TP374.5
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072 |
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7 |
|a AVJP
|2 bicssc
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049 |
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|a HCDD
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100 |
1 |
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|a Labuza, Theodore P.
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245 |
1 |
0 |
|a Open Dating of Foods.
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260 |
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|a Hoboken :
|b John Wiley & Sons,
|c 2008.
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300 |
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|a 1 online resource (249 pages)
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336 |
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|a text
|b txt
|2 rdacontent
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337 |
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|a computer
|b c
|2 rdamedia
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338 |
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|a online resource
|b cr
|2 rdacarrier
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490 |
1 |
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|a Publications in Food Science and Nutrition
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505 |
0 |
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|a OPEN DATING OF FOODS; CONTENTS; CHAPTER 1 INTRODUCTION; CHAPTER 2 BACKGROUND AND RATIONALE; CHAPTER 3 TEMPERATURE ABUSE AND TIME-TEMPERATURE INTEGRATORS; CHAPTER 4 ESTABLISHING AN OPEN DATE; CHAPTER 5 CURRENT PRACTICES; CHAPTER 6 CURRENT REGULATIONS; CHAPTER 7 PROPOSED REGULATIONS; CHAPTER 8 JUDICIAL ACTION; CHAPTER 9 PERISHABLE REFRIGERATED PRODUCTS AND HOME PRACTICES SURVEY; CHAPTER 10 CONCLUSION; APPENDIX A Proposed 1999 TTI Legislation in Italy; APPENDIX B CANADIAN OPEN-DATING LEGISLATION F & D.
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505 |
8 |
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|a APPENDIX C NIST Handbook 130 Uniform Open Dating Regulation as adopted by The National Conference on Weights and MeasuresAPPENDIX D Extended List of State Regulations on Open Dating; APPENDIX E European Union; APPENDIX F 1999 LEGISLATIVE PROPOSAL; APPENDIX G Proposed Federal Open-Dating Regulation; APPENDIX H ALABAMA SAFE FOODS ACT OF 2000; INDEX.
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520 |
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|a Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. If products are not stored.
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588 |
0 |
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|a Print version record.
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650 |
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0 |
|a Food
|x Shelf-life dating.
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650 |
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0 |
|a Food spoilage.
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650 |
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7 |
|a Food
|x Shelf-life dating
|2 fast
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650 |
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7 |
|a Food spoilage
|2 fast
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700 |
1 |
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|a Szybist, Lynn M.
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776 |
1 |
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|z 9780917678530
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830 |
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0 |
|a Publications in food science and nutrition.
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856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=353510
|y Click for online access
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903 |
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|a EBC-AC
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994 |
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|a 92
|b HCD
|