| 000 -LEADER |
|---|
| fixed length control field |
01580nam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003027024 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306163325.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2006 flua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1566769337 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181538 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200605221005 |
| Level of effort used to assign classification |
susan |
| Level of effort used to assign subject headings |
200604221120 |
| Level of effort used to assign classification |
radtha |
| -- |
200604201019 |
| -- |
radtha |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.5 |
| Item number |
REI |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reineccius, Gary. |
| 9 (RLIN) |
231366 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Flavor chemistry and technology / |
| Remainder of title |
Gary Reineccius |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Boca Raton, Fla. : |
| Name of publisher, distributor, etc. |
Taylor & Francis, |
| Date of publication, distribution, etc. |
c2006. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
489 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Rev. ed. of: Flavor chemistry and technology / by Henry B. Heath and Gary Reineccius. c1986. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part 1 : Flavor Chemistry. - Ch. 1 An Overview of Flavor Perception. - Ch. 2 Flavor and the Information Age. - Ch. 3 Flavor Analysis. Ch. 4 Flavor Formation in Fruits and Vegetables. - Ch. 5 Changes in Food Flavor Due to Processing. - Ch. 6 Flavor Release from Foods. - Ch. 7 Off-Flavors and Taints in Foods. - Part II : Flavor Technology. - Ch. 8 Flavoring Materials. - Ch. 9 Flavoring Materials Made by Processing. - Ch. 10 Artificial Flavoring Materials. - Ch. 11 Flavor Potentiators. - Ch. 12 Flavorists and flavor Creation. - Ch. 13 Flavor Production. - Ch. 14 Flavor Applications. - Ch. 15 Flavor Legislation and Religious Dietary Rules. - Ch. 16 Quality Control. - References. - Index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flavor. |
| 9 (RLIN) |
231367 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Flavoring essences. |
| 9 (RLIN) |
231368 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Heath, Henry B. |
| Title of a work |
Flavor chemistry and technology. |
| 9 (RLIN) |
231369 |
| 920 ## - Programme |
|---|
| Programme |
BMS : 260606 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
41194 |
| Koha biblioitemnumber |
41194 |
