How flavor works : (Record no. 13634)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03641cam a2200805 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn886673225 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171224114713.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140811s2015 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014032264 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | N$T |
| -- | YDXCP |
| -- | E7B |
| -- | DG1 |
| -- | OCLCF |
| -- | EBLCP |
| -- | DEBSZ |
| -- | OCLCO |
| -- | COO |
| -- | DEBBG |
| 019 ## - | |
| -- | 898101273 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118865453 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118865456 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118865460 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118865464 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118865477 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118865439 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 111886543X |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118865472 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118865477 (pbk.) |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15913638 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 334090857 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHBIS |
| System control number | 010442292 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 431858381 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV042793840 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 16175358 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 449473457 |
| 029 1# - (OCLC) | |
| OCLC library identifier | GBVCP |
| System control number | 815093837 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV043397042 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)886673225 |
| Canceled/invalid control number | (OCoLC)898101273 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QP456 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MED |
| Subject category code subdivision | 075000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 036000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 612.8/7 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Choi, Nak-Eon, |
| Dates associated with a name | 1965- |
| 245 10 - TITLE STATEMENT | |
| Title | How flavor works : |
| Remainder of title | the science of taste and aroma / |
| Statement of responsibility, etc | Nak-Eon Choi, Jung H. Han. |
| 263 ## - PROJECTED PUBLICATION DATE | |
| Projected publication date | 1502 |
| 264 #1 - | |
| -- | Chichester, West Sussex : |
| -- | John Wiley & Sons Inc., |
| -- | 2015. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | What is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks. |
| 588 ## - | |
| -- | Description based on print version record and CIP data provided by publisher. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Taste. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Smell. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | MEDICAL |
| General subdivision | Physiology. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE |
| General subdivision | Life Sciences |
| -- | Human Anatomy & Physiology. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Smell. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01121562 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Taste. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01143475 |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Smell. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Taste. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Han, Jung H., |
| Dates associated with a name | 1964- |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Choi, Nak-Eon, 1965- |
| Title | How flavor works? |
| Place, publisher, and date of publication | Chichester, West Sussex : John Wiley & Sons Inc., 2015 |
| International Standard Book Number | 9781118865477 |
| Record control number | (DLC) 2014031608 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118865439">http://onlinelibrary.wiley.com/book/10.1002/9781118865439</a> |
| Public note | Wiley Online Library |
| 938 ## - | |
| -- | EBSCOhost |
| -- | EBSC |
| -- | 921233 |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 12192431 |
| 938 ## - | |
| -- | ebrary |
| -- | EBRY |
| -- | ebr10992797 |
| 938 ## - | |
| -- | EBL - Ebook Library |
| -- | EBLB |
| -- | EBL1880171 |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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