000			02108cam a22004573i 4500
001			15202439
003			LIBRIS
005			20210930192547.0
006			m|||||o||d||||||||
007			cr
008			140210t20142014xxuad ob 001 0 eng c
010			_a 2013045728
020			_a9781482216776 (ebook : PDF) _z9781466595781 (hardback : alk. paper) (Print) _z9781482216769 (hardback) (Print)
035			_a(EBZ)ebs2431644e
035			_a(EBZ)ebs2905421e
040			_aFlBoTFG _beng _cFlBoTFG _erda _dLdig
100	1		_aKlosse, Peter.
245	1	4	_aThe essence of gastronomy : _bunderstanding the flavor of foods and beverages / _cPeter Klosse.
264		1	_aBoca Raton : _bCRC Press, _c[2014]
264		4	_c2014
300			_a1 online resource : _btext file, PDF
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_a1. Introduction -- 2. Making sense of taste -- 3. Understanding flavor -- 4. Flavor in the kitchen -- 5. The flavor of beverages -- 6. Matching foods and beverages : the fundamentals -- 7. Food appreciation and liking.
530			_aAlso available in print format.
650		0	_aGastronomy.
650		0	_aFlavor.
650		0	_aTaste.
655		7	_aElectronic books. _2lcsh
776	0	8	_iPrint : _tThe essence of gastronomy : _z9781466595781 (hardback : alk. paper) _z9781482216769 (hardback)
856	4	2	_uhttp://marc.crcnetbase.com/isbn/9781482216776 _qapplication/PDF _zTable of Contents / Abstracts
856	4	0	_uhttp://ludwig.lub.lu.se/login?url=http://www.crcnetbase.com/ISBN/9781482216776 _zOnline access for Lund University _zFOODnetBASE
856	4	0	_uhttps://login.e.bibl.liu.se/login?url=http://library.books24x7.com/library.asp?^B&bookid=61832 _zExtern tillg�ng endast anst�llda och studenter vid LiU _zBooks 24x7 Business Pro Collection
942			_2lcc _cBK
999			_c2769 _d2769