Texture et flaveur des aliments (notice n° 63590)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01416cam a2200301zu 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FRCYB88831526 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250107213751.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250107s2012 fr | o|||||0|0|||fre d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9782844448798 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | FRCYB88831526 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FR-PaCSA |
| Language of cataloging | fr |
| Transcribing agency | |
| Description conventions | rda |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Guichard, Elisabeth |
| 245 01 - TITLE STATEMENT | |
| Title | Texture et flaveur des aliments |
| Remainder of title | Vers une conception maîtrisée |
| Statement of responsibility, etc. | ['Guichard, Elisabeth', 'Genot, Claude', 'Voilley, Andrée'] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Name of producer, publisher, distributor, manufacturer | Educagri Editions |
| Date of production, publication, distribution, manufacture, or copyright notice | 2012 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. |
| 336 ## - CONTENT TYPE | |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type code | c |
| Source | rdamdedia |
| 338 ## - CARRIER TYPE | |
| Carrier type code | c |
| Source | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Ce livre rassemble les fruits de la recherche, des sciences des aliments au comportement du consommateur. Incontournable pour reformuler des aliments basés sur les recommandations nutritionnelles, il donne les bases de la perception des odeurs et des saveurs, le devenir des molécules responsables de la flaveur et, de manière accessible, les bases de la chimie des molécules odorantes et sapides, de la composition des aliments et de leur texture, ainsi que des interactions au sein de l''aliment. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Guichard, Elisabeth |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Genot, Claude |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Voilley, Andrée |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Access method | Cyberlibris |
| Uniform Resource Identifier | <a href="https://international.scholarvox.com/netsen/book/88831526">https://international.scholarvox.com/netsen/book/88831526</a> |
| Electronic format type | text/html |
| Host name | |
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