000			02260ngm a2200457 a 4500
005			20250930122643.0
007			vd cvaizu
008			070411s19961999at 055 g m s00 vleng d
020			_cRM418.95
039		9	_a200710021717 _brosma _c200710021247 _drosma _c200709121618 _drohana _c200709111028 _y04-11-2007 _zjumain
040			_aUKM _erda
090			_advd TX531.C53
090			_advd TX531 _b.C53
245	0	0	_aCharacteristics and properties of food _h[videorecording] / _cVideo Education Australasia ; writer/producer/director, Gerardine O'Sullivan
246	3	3	_aCharacteristics and properties of food _h[videorecording] : _bEnzymes, pectin and pigments
260			_aAustralia : _bVideo Educational Australia, _c1996-1999
300			_a2 videodisc (DVD) (55 min.) _bsd., col. _c12 cm.
336			_atwo-dimensional moving image _2rdacontent
337			_acomputer _2rdamedia
337			_avideo _2rdamedia
338			_avideodisc _2rdacarrier
500			_aTitle from title screen
505			_gPart 2. _tEnzymes, pectin and pigments
508			_aExecutive producer, Terry Guthridge ; camera operator/sound, Steve Welch ; graphics, Roy Hosmick ; editors, Republic films, Rowan Webb, Estelle McGechie
511			_aNarrator: Justin Shortal
520			_aThis program list food compounds as well as factors causing changes in food composition. part 2 focus on the role that enzymes play in the ripening and deterioration of fruit juice and the liquidation of the soft centres in chocolates, the properties of pectin are demonstrated in the process of making jam and the pigments in different groups of fruits and vegetables in order to better preserve their colour and appeal
650		0	_aFood _xComposition
650		0	_aFood consumption _xHealth aspects
650		0	_aNutrition _960607
650		0	_aHealth _959948
700	1		_aO'Sullivan, Gerardine, _edirection, _eproduction
710	2		_aVideo Educational Australia
740	0		_aEnzymes, pectin and pigments _h[videorecording] ; _npt.2
907			_a.b13898656 _b2021-05-28 _c2019-11-12
942			_c5 _n0 _kdvd TX531.C53
914			_avtls003345744
990			_ajmn
991			_aProgram Sains Makanan
998			_at _b2007-11-04 _cm _dg _feng _gat _y0 _z.b13898656
999			_c386844 _d386844