Tasting and smelling (Record no. 134878)
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000 -LEADER | |
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fixed length control field | 00578nam a2200205 4500 |
001 - CONTROL NUMBER | |
control field | 0000014205 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 231118s9999 xx 000 0 und d |
020 00 - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 0121619583 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | PJB |
090 0# - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | QP456. |
Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) | T372 1997 |
245 00 - TITLE STATEMENT | |
Title | Tasting and smelling |
Statement of responsibility, etc. | edited by Gary K. Beauchamp, Linda Bartoshuk. |
260 00 - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | San Diego, CA. |
Name of publisher, distributor, etc. | Academic Press |
Date of publication, distribution, etc. | 1997 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xiv, 231p. |
Other physical details | ill. |
Dimensions | 25cm. |
500 00 - GENERAL NOTE | |
General note | Include index |
504 0# - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Bibliography : p. 216-221 |
650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Smell. |
650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Taste. |
700 00 - ADDED ENTRY--PERSONAL NAME | |
Personal name | Bartoshuk, Linda. |
700 00 - ADDED ENTRY--PERSONAL NAME | |
Personal name | Beauchamp, Gary K. |
Withdrawn status | Lost status | Damaged status | Not for loan | Collection | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
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Book | PERPUSTAKAAN POLITEKNIK IBRAHIM SULTAN | PERPUSTAKAAN POLITEKNIK IBRAHIM SULTAN | 15/09/2014 | QP456. T372 1997 | 0000021823 | 18/11/2023 | 18/11/2023 | Open Shelf |