How flavor works : (Record no. 21616)

MARC details
000 -LEADER
fixed length control field 03453cam a2200769 i 4500
001 - CONTROL NUMBER
control field ocn886673225
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230823095138.0
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
ISBN 9781118865453 (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118865456 (ePub)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118865460 (Adobe PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118865464 (Adobe PDF)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781118865477 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781118865439
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 111886543X
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1118865472 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 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.
526 ## - STUDY PROGRAM INFORMATION NOTE
Department Life Sciences
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://dx.doi.org/10.1002/9781118865439">http://dx.doi.org/10.1002/9781118865439</a>
Public note Wiley Online Library
994 ## -
-- 92
-- DG1

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