| 000 -LEADER |
|---|
| fixed length control field |
01855nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140908102112.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130910s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0854047026 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of original |
ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
668.54 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Taylor, A. J. [Ed.] |
| 9 (RLIN) |
8269 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Flavour Science: Recent Developments |
| Statement of responsibility, etc. |
Edited by Andrew John Taylor, Donald S. Mottram |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Cambridge |
| Name of publisher, distributor, etc. |
The Royal Society of Chemistry |
| Date of publication, distribution, etc. |
1996 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 476p |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Flavour science is a multidisciplinary subject encompassing biochemical, chemical and physical aspects of food science, the organic chemistry of natural products as well as the physiology and psychology of sensory perception. Over the past 25 years, the science has developed from a systematic study of organic compounds found in the volatiles of food into a science which aims to provide an understanding for all aspects of flavour from its generation in the food to its perception during eating. Flavour Science reflects these developments by presenting the latest research in the subject from international contributors. It is divided into seven subject areas reflecting the major divisions of flavour science, namely: Flavour of Biological Origin, Biotechnological Production of Flavour, Chirality and Flavour, Thermally Generated Flavour, Novel Methods of Flavour Analysis, Sensory Methods in Flavour, and the currently "hot" topics of Flavour Binding and Flavour Release. This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area. It will have wide appeal to professionals, graduates, postgraduates and researchers in all areas of food science. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Science |
| 9 (RLIN) |
2781 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Flavour Science |
| 9 (RLIN) |
8270 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chemistry |
| 9 (RLIN) |
2285 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mottram, D. S. [Ed.] |
| 9 (RLIN) |
8271 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=32 |
| Link text |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=32 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
BOOK |
| Source of classification or shelving scheme |
|
