Food aroma evolution : (Record no. 18627)

MARC details
000 -LEADER
fixed length control field 02244cam a22005418i 4500
001 - CONTROL NUMBER
control field 9780429441837
003 - CONTROL NUMBER IDENTIFIER
control field FlBoTFG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220724194528.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m d | |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |||||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190628s2019 flu ob 000 0 eng
040 ## - CATALOGING SOURCE
Original cataloging agency OCoLC-P
Language of cataloging eng
Description conventions rda
Transcribing agency OCoLC-P
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429441837
Qualifying information (pdf)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429441835
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429807220
Qualifying information (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429807228
Qualifying information (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429807244
Qualifying information (electronic bk. : PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429807244
Qualifying information (electronic bk. : PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780429807237
Qualifying information (electronic bk. : EPUB)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0429807236
Qualifying information (electronic bk. : EPUB)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781138338241
Qualifying information (hardback)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1107149503
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC-P)1107149503
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.F66
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.024
Edition number 23
245 00 - TITLE STATEMENT
Title Food aroma evolution :
Remainder of title during food processing, cooking and aging /
Statement of responsibility, etc. by Matteo Bordiga and Leo M.L. Nollet.
250 ## - EDITION STATEMENT
Edition statement 1st edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boca Raton :
Name of producer, publisher, distributor, manufacturer CRC Press,
Date of production, publication, distribution, manufacture, or copyright notice 2019.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code nc
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Food analysis & properties,
International Standard Serial Number 2475-7551
520 ## - SUMMARY, ETC.
Summary, etc. "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"--
Assigning source Provided by publisher.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note OCLC-licensed vendor bibliographic record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Biotechnology.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Odor.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Sensory evaluation.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Flavor.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY / Food Science
Source of heading or term bisacsh
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Bordiga, Matteo,
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Nollet, Leo M. L.,
Dates associated with a name 1948-
Relator term editor.
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified Read Online
Uniform Resource Identifier <a href="https://www.taylorfrancis.com/books/9780429441837">https://www.taylorfrancis.com/books/9780429441837</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified OCLC metadata license agreement
Uniform Resource Identifier <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type eBook

No items available.

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