| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:33680694:1527 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:33680694:1527?format=raw |
LEADER: 01527cam a22003371 4500
001 4032554
005 20221027022302.0
008 790405s1965 nyua b 000 0 eng
010 $a 65022766
015 $aGB66-3207
035 $a(OCoLC)ocm02315417
035 $9AKA0448HS
035 $a(NNC)4032554
035 $a4032554
040 $aDLC$cDLC$dUKM$dZCH
050 00 $aTX541$b.A74
082 0 $a664.07
100 1 $aAmerine, Maynard A.$q(Maynard Andrew),$d1911-1998.$0http://id.loc.gov/authorities/names/n79065230
245 10 $aPrinciples of sensory evaluation of food /$cby Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler.
260 $aNew York :$bAcademic Press,$c1965.
300 $ax, 602 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aFood science and technology
504 $aIncludes bibliographies.
650 0 $aFood$xSensory evaluation.$0http://id.loc.gov/authorities/subjects/sh85050222
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
700 1 $aPangborn, Rose Marie,$eauthor.$4http://id.loc.gov/vocabulary/relators/aut$0http://id.loc.gov/authorities/names/no2011082865
700 1 $aRoessler, Edward B.$q(Edward Biffer),$d1902-1993,$eauthor.$4http://id.loc.gov/vocabulary/relators/aut$0http://id.loc.gov/authorities/names/n50049055
830 0 $aFood science and technology (Academic Press)$0http://id.loc.gov/authorities/names/n42011620
852 00 $boff,hsl$hTX541$i.Am3 1965