Textural characteristics of world foods / (Record no. 311707)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02506cam a2200565 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | on1090709281 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124448.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190325t20202020njua ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2019013982 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | OCLCO |
| -- | OCLCF |
| -- | YDX |
| -- | DG1 |
| -- | YDX |
| -- | VTU |
| 019 ## - | |
| -- | 1135054658 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119430933 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1119430933 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119430797 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1119430798 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119430698 |
| Qualifying information | hardcover |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119430902 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119430909 |
| Qualifying information | electronic book |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1119430690 |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000065749306 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 582679656 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHNEW |
| System control number | 001077415 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1090709281 |
| Canceled/invalid control number | (OCoLC)1135054658 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 14 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX546 |
| Item number | .T49 2020 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Textural characteristics of world foods / |
| Statement of responsibility, etc | edited by Katsuyoshi Nishinari. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - | |
| -- | Hoboken, NJ : |
| -- | John Wiley & Sons Inc., |
| -- | 2020. |
| 264 #4 - | |
| -- | ©2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xxxiv, 388 pages) : |
| Other physical details | illustrations |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 520 0# - SUMMARY, ETC. | |
| Summary, etc | "Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste."--Publisher's website. |
| 588 ## - | |
| -- | Description based on online resource; title from digital title page (viewed on February 12, 2020). |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | John Wiley and Sons |
| Provenance (VM) [OBSOLETE] | Wiley Frontlist Obook All English 2020 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food texture. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food texture. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00931243 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nishinari, Katsuyoshi, |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Textural characteristics of world foods. |
| Edition | First edition. |
| Place, publisher, and date of publication | Hoboken, NJ, USA : John Wiley & Sons Ltd, 2019 |
| International Standard Book Number | 9781119430698 |
| Record control number | (DLC) 2019009266 |
| -- | (OCoLC)1031461664 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781119430902">https://doi.org/10.1002/9781119430902</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
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