| Record ID | marc_columbia/Columbia-extract-20221130-025.mrc:117665957:1316 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-025.mrc:117665957:1316?format=raw |
LEADER: 01316cam a2200349 i 4500
001 12282801
005 20161219215226.0
008 160516s2016 nyuad b 001 0 eng
010 $a 2016021877
019 $a949749959
020 $a9780231177009 (cloth : alk. paper)
020 $a0231177003 (cloth : alk. paper)
035 $a(OCoLC)ocn949912249
035 $a(OCoLC)949912249$z(OCoLC)949749959
035 $a(NNC)12282801
040 $aDLC$beng$erda$cDLC$dOCLCO$dBTCTA$dOCLCF$dBDX$dYDXCP$dNYP$dNHM
042 $apcc
050 00 $aTP548.5.A5$bS54 2017
082 00 $a641.2/2$223
100 1 $aShepherd, Gordon M.,$d1933-$eauthor.
245 10 $aNeuroenology :$bhow the brain creates the taste of wine /$cGordon M. Shepherd.
263 $a1610
264 1 $aNew York :$bColumbia University Press,$c[2017]
300 $axi, 206 pages :$billustrations, charts ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aWine tasting.
650 0 $aFood$xSensory evaluation.
776 08 $iOnline version:$aShepherd, Gordon M., 1933- author.$tNeuroenology$dNew York : Columbia University Press, [2017]$z9780231542876$w(DLC) 2016023079
852 00 $bsci$hTP548.5.A5$iS54 2017