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| 006 |
m o d |
| 007 |
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| 008 |
091015s1966 dcua ob 000 0 eng d |
| 005 |
20241009195800.0 |
| 035 |
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|a (OCoLC)ocn456556615
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| 040 |
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|a MUU
|b eng
|e pn
|c MUU
|d OCLCE
|d OCLCQ
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|d OCLCA
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|d OCLCQ
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|d OCLCO
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| 019 |
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|a 571637658
|a 631251418
|a 985744677
|a 1077952010
|a 1149041368
|a 1425943073
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| 020 |
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|a 9780841222366
|q (ebook)
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|a 0841222363
|q (ebook)
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|a 0841200572
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|a 9780841200579
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|z 9780841200579
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|a (OCoLC)456556615
|z (OCoLC)571637658
|z (OCoLC)631251418
|z (OCoLC)985744677
|z (OCoLC)1077952010
|z (OCoLC)1149041368
|z (OCoLC)1425943073
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| 042 |
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|a dlr
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| 050 |
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4 |
|a QD1
|b .A355 no. 56b
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| 050 |
|
4 |
|a TX545
|b .F66b
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| 060 |
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4 |
|a TX 545
|b F590 1965
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| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
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| 082 |
0 |
4 |
|a 664
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| 084 |
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|a 58.34
|2 bcl
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| 049 |
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|a TXAM
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| 245 |
0 |
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|a Flavor chemistry :
|b a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965. /
|c Irwin Hornstein, symposium chairman.
|
| 260 |
|
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|a Washington, D.C. :
|b American Chemical Society,
|c 1966.
|
| 300 |
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|a 1 online resource (ix, 278 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Advances in chemistry series ;
|v 56
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| 504 |
|
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|a Includes bibliographical references.
|
| 538 |
|
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|a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
|u http://purl.oclc.org/DLF/benchrepro0212
|5 MiAaHDL
|
| 583 |
1 |
|
|a digitized
|c 2010
|h HathiTrust Digital Library
|l committed to preserve
|2 pda
|5 MiAaHDL
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| 505 |
0 |
|
|a Chemical excitation of taste and odor receptors / Lloyd M. Beidler -- Current status of odor theories / Andrew Dravnieks -- Objective approaches to odor measurement / Henri L. Rosano and Herman H. Friedman -- Sensory evaluation of food flavor / Amihud Kramer -- Progress and limitations in the identification of flavor components / William S. Ryder -- Role of milk lipids in flavors of dairy products / Edgar A. Day -- Advances in fruit flavor chemistry / Roy Teranishi -- Separation and characterization of flavor components from vegetables / Richard A. Bernhard -- Chemistry of bread flavor / John A. Johnson, Lloyd Rooney and Ali Salem -- Beverage flavors / Kurt S. Konigsbacher and Mary Ellen Donworth -- Flavor of flesh foods / H.L.A. Tarr -- Advances in spice flavor and oleoresin chemistry / J.A. Rogers -- Irradiation damage in lipids / Charles Merritt, Jr [and others] -- Flavor and biochemistry of volatile banana components / Emily L. Wick [and others] -- Recent studies of 5'-nucleotides as new flavor enhancers / Akira Kuninaka.
|
| 650 |
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0 |
|a Flavor.
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| 650 |
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0 |
|a Food
|x Odor.
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| 650 |
|
0 |
|a Flavoring essences.
|
| 650 |
|
0 |
|a Food
|x Analysis.
|
| 650 |
|
0 |
|a Odors.
|
| 650 |
|
2 |
|a Flavoring Agents
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| 650 |
|
2 |
|a Food Analysis
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| 650 |
|
2 |
|a Odorants
|
| 650 |
|
6 |
|a Saveur.
|
| 650 |
|
6 |
|a Aliments
|x Odeur.
|
| 650 |
|
6 |
|a Aromatisants.
|
| 650 |
|
6 |
|a Aliments
|x Analyse.
|
| 650 |
|
6 |
|a Odeurs.
|
| 650 |
|
7 |
|a odors.
|2 aat
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Odors
|2 fast
|
| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
|
| 650 |
|
7 |
|a Flavoring essences
|2 fast
|
| 650 |
|
7 |
|a Flavor
|2 fast
|
| 650 |
|
7 |
|a Food
|x Odor
|2 fast
|
| 650 |
|
7 |
|a Chemistry.
|2 nasat
|
| 650 |
|
7 |
|a Conferences.
|2 nasat
|
| 650 |
|
7 |
|a Odors.
|2 nasat
|
| 650 |
|
7 |
|a Odeurs
|x Congrès.
|2 ram
|
| 653 |
|
0 |
|a Flavor
|
| 653 |
|
0 |
|a Food
|a Odor
|
| 655 |
|
7 |
|a Electronic books.
|2 local
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| 655 |
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2 |
|a Congress
|
| 655 |
|
7 |
|a proceedings (reports)
|2 aat
|
| 655 |
|
7 |
|a Conference papers and proceedings
|2 fast
|
| 655 |
|
7 |
|a Conference papers and proceedings.
|2 lcgft
|
| 655 |
|
7 |
|a Actes de congrès.
|2 rvmgf
|
| 710 |
2 |
|
|a American Chemical Society.
|b Division of Agricultural and Food Chemistry.
|
| 758 |
|
|
|i has work:
|a Flavor chemistry (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCYQKHJjtPCJcwtqWRtv4MP
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Flavor chemistry.
|d Washington, American Chemical Society, 1966
|w (DLC) 66027216
|w (OCoLC)336943
|
| 830 |
|
0 |
|a Advances in chemistry series ;
|v 56.
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://pubs.acs.org/doi/book/10.1021/ba-1966-0056
|z Connect to the full text of this electronic book
|t 0
|
| 955 |
|
|
|a ASC eBooks Complete Collection
|
| 994 |
|
|
|a 92
|b TXA
|
| 999 |
f |
f |
|s c0e24fed-5adf-4b5f-81b7-59e43a6bcaa1
|i 669640c1-370c-43ee-9912-e140d8e9386d
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e QD1TX545 .A355 no. 56b.F66b
|h Library of Congress classification
|
| 998 |
f |
f |
|a QD1TX545 .A355 no. 56b.F66b
|t 0
|l Available Online
|