| 000 -LEADER |
|---|
| fixed length control field |
01626cam a2200265 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20191021143611.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110706s2012 flua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439814918 (hbk. : acid-free paper) |
| 041 ## - Language |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX531 |
| Item number |
F665 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Edition number |
23 |
| Item number |
F665 |
| 245 00 - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Title |
Food flavors : |
| Remainder of title |
chemical, sensory and technological properties / |
| Statement of responsibility, etc |
edited by Henryk Jelen. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Boca Raton, FL : |
| Name of publisher, distributor, etc |
CRC Press/Taylor & Francis Group,, |
| Date of publication, distribution, etc |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 492 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25 cm. |
| 440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Chemical & functional properties of food components series |
| 9 (RLIN) |
17551 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Flavor. |
| 9 (RLIN) |
1815 |
|
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Analysis. |
| 9 (RLIN) |
1816 |
|
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Composition. |
| 9 (RLIN) |
1817 |
|
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Biotechnology. |
| 9 (RLIN) |
1818 |
|
|---|
| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term |
bisacsh |
| 9 (RLIN) |
1819 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jelen, Henryk. |
| 9 (RLIN) |
1820 |
| Relator term |
editor |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Item type |
Book |
