The art & science of foodpairing : (Record no. 201405)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01474nam a22002657a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SPU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220114121642.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210420b2020 uk ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781784722906 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | SPU |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | main |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | Q 641.3 |
| Item number | C68A 2020 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 241718 |
| Personal name | Coucquyt, Peter |
| 245 ## - TITLE STATEMENT | |
| Title | The art & science of foodpairing : |
| Remainder of title | 10,000 flavour matches that will transform the way you eat / |
| Statement of responsibility, etc. | Peter Coucquyt ; Bernard Lahousse ; Johan Langenbick |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London, UK : |
| Name of publisher, distributor, etc. | Mitchell Beazley, |
| Date of publication, distribution, etc. | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 388 pages : |
| Other physical details | colour illustrations ; |
| Dimensions | 29 cm |
| 449 ## - DEPARTMENT | |
| Department name | บางเขน. คณะดิจิทัลมีเดีย. การออกแบบอินเทอร์แอคทีฟและเกม |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The story of foodpairing -- Key aromas -- Olfaction versus gustation --The importance of aroma -- Aroma molecules --Building your aroma library -- How foodpairing works --<br/>Ingredients & pairings : from kiwi fruit to oyster: key ingredients & pairing suggestions -- Index of ingredients. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| 9 (RLIN) | 241720 |
| Topical term or geographic name entry element | FOOD PREFERENCES |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| 9 (RLIN) | 241723 |
| Topical term or geographic name entry element | TASTE |
| 850 ## - HOLDING INSTITUTION | |
| Holding institution | SPU |
| 910 ## - ACQUISITION INFORMATION (SPU) | |
| Purchaser | จัดซื้อโดยคณะดิจิทัลมีเดีย สาขาการออกแบบอินเทอร์แอคทีฟและเกม หนังสือหลักสูตรผลิตบัณฑิตพันธุ์ใหม่ ให้บริการที่ชั้น 4 |
| Publisher | ร้านคิโนะคูนิยะ |
| Accession date | 080321 |
| Barcode | F068362 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | General Book |
| 998 ## - STAFF NAME (SPU) | |
| ผู้ลงรายการ | jirawan 0421 |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Available | General Books (ENGLISH) | SPU Library, Bangkok (Main Campus) | SPU Library, Bangkok (Main Campus) | Floor 4: General Shelves (ENGLISH): N, Q-T | 20/04/2021 | 1100.00 | Q 641.3 C68A 2020 | F068362 | 19/11/2022 | 1100.00 | 20/04/2021 | General Book | หนังสือหลักสูตรผลิตบัณฑิตพันธุ์ใหม่ ให้บริการที่ชั้น 4 |