| 000 -LEADER |
|---|
| fixed length control field |
01369nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20140908102147.0 |
| 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 |
0824212382 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of original |
ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.4 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rosenthal, Andrew J. |
| 9 (RLIN) |
8663 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food Texture: Measurement and Perception |
| Statement of responsibility, etc. |
Andrew J. Rosenthal |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Maryland |
| Name of publisher, distributor, etc. |
ASPEN Publication |
| Date of publication, distribution, etc. |
1999 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 311p. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Texture |
| 9 (RLIN) |
8664 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Texture Perception |
| 9 (RLIN) |
8665 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food Texture Measurement |
| 9 (RLIN) |
8666 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy0820/98045264-d.html |
| Link text |
Publisher description |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy0820/98045264-t.html |
| Link text |
Table of contents only |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4362 |
| Link text |
http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4362 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
BOOK |
| Source of classification or shelving scheme |
|
