{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":28,"n_cols":5,"rows_kept":28,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[12,2,12,3],[13,2,13,3],[14,2,14,3],[16,2,16,3],[19,2,19,3],[20,2,20,3],[24,2,24,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910146119603321"]
[null,null,"Autore",null,"Blech Zushe Yosef"]
[null,null,"Titolo",null,"Kosher food production [[electronic resource] /] / by Zushe Yosef Blech"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Wiley-Blackwell, Pub., 2008"]
[null,null,"ISBN",null,"1-282-37151-7"]
[{"$nulls":4},"0-8138-0475-2"]
[{"$nulls":4},"0-470-75264-5"]
[{"$nulls":4},"9786612371516"]
[{"$nulls":4},"1-282-04231-9"]
[{"$nulls":4},"9786612042317"]
[{"$nulls":4},"0-8138-0480-9"]
[{"$nulls":4},"0-470-75266-1"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (549 p.)"]
[null,null,"Disciplina",null,"296.73"]
[{"$nulls":4},"664"]
[null,null,"Soggetti",null,"Jews - Dietary laws"]
[{"$nulls":4},"Kosher food industry - United States"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Kosher Food Production; Contents; Foreword; Acknowledgments; Preface to the First Edition; Preface to the Second Edition; Introduction; 1. Kosher Certification: Theory and Application; 2. Basic Halachic Concepts in Kashrus; 3. Ingredient Management; 4. Rabbinic Etiquette; 5. Kosher for Passover; 6. Fruit and Vegetables; 7. The Baking Industry; 8. The Biotechnology Industry; 9. The Dairy Industry; 10. The Fish Industry; 11. The Flavor Industry; 12. The Meat and Poultry Industries; 13. The Oils, Fats, and Emulsifier Industries; 14. The Food-Service Industries"]
[{"$nulls":4},"15. The Candy and Confection Industries16. The Snack Food Industry; 17. Essays in Kashrus and Food Science; Kashrus Glossary for the Food Technologist,; Index"]
[null,null,null,"Sommario/riassunto","<b>Rabbi Zushe Blech</b> is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a "]
[{"$nulls":4},"regional director for the <i>Kashrus</i> division of the Union of Orthodox Jewish Congregations of America (the \"OU\"), and has since served as a technical and <i>Halachic</i> consultant to virtually all of the major <i>Kashrus</i> certifying agencies worldwide. He has written and lectured throughout the world on the entire g"]