MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 02181cam a2200517 i 4500
001 964909910
003 OCoLC
005 20170321092526.0
008 160516s2017 nyuad b 001 0 eng
010 $a2016021877
019 $a949749959
020 $a9780231177009 (cloth : alk. paper)
020 $a0231177003 (cloth : alk. paper)
035 $a964909910
035 $a(OCoLC)949912249$z(OCoLC)949749959
037 $aBRO-copy20170125-060
040 $aDLC$beng$erda$cDLC$dOCLCO$dBTCTA$dOCLCF$dBDX$dYDXCP$dNYP$dNHM$dCUV$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTP548.5.A5$bS54 2017
082 00 $a641.2/2$223
092 $a641.22$bSh484n
100 1 $aShepherd, Gordon M.,$d1933-$eauthor.
245 10 $aNeuroenology :$bhow the brain creates the taste of wine /$cGordon M. Shepherd.
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 (pages 185-191) 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
907 $a.b3313943x$b12-20-18$c12-21-16
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957 00 $aOCLC reclamation of 2017-18
907 $a.b3313943x$b03-04-17$c12-21-16
907 $a.b3313943x$b02-17-17$c12-21-16
956 $aPre-reclamation 001 value: ocn949912249
980 $a0117
994 $aC0$bSFR
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999 $yMARS
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