MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03230nmm a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240815092402.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240815b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781774696262 (e-book) |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
Cavite State University - Main Campus Library |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX546 |
| Item number |
K96 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kumar, Shiv |
| 9 (RLIN) |
48106 |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Introduction to sensory evaluation of food products / |
| Statement of responsibility, etc. |
by Shiv Kumar and Noopur Gautam |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Burlington, Canada : |
| Name of publisher, distributor, etc. |
Delve Publishing, |
| Date of publication, distribution, etc. |
2023 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (275, pages) : |
| Other physical details |
color illustrations. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
computer |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
online resource |
| 500 ## - GENERAL NOTE |
|---|
| General note |
https://portal.igpublish.com/iglibrary/ is required to read this e-book. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Customers’ Decision Making in the Food Industry<br/><br/> Chapter 2. How Quality Affects Acceptance and Consumption of Food Products<br/><br/> Chapter 3. Challenges in Ensuring Consumer Acceptability and Market Success of Products<br/><br/> Chapter 4. The Human Senses<br/><br/> Chapter 5. Olfaction<br/><br/> Chapter 6. Importance of Sensory Evaluation in Food<br/><br/> Chapter 7. Types of Sensory Evaluation of Food<br/><br/> Chapter 8. How Do Off-Flavors Occur?<br/><br/> Chapter 9. Who Carries Out Sensory Testing?<br/><br/> Chapter 10. Sample Preparation for Sensory Evaluation |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Food sensory testing includes the application of human senses in the scientific assessment of food products. Qualities like texture, odor, scent, and taste are examined by trained testers to evaluate product quality or obtain opportunities for development. The test people of a board should satisfy certain prerequisites as food testers: availability, neutral conduct towards the tested product, scientific language competence, no sensitivities or intolerances to test foods, and healthy senses. This volume presents off-flavor as an unwanted taste, smell, or mouthfeel. This can emerge during storage or handling and frequently causes a decline in the sensory nature of food or drink. Off-flavor happens when dangerous compounds pollute a food because of chemical alterations or adulteration during storage or production or through the development of microbes in a product. For effective sensory testing, sample choosing, preparation, balance, coding, and presentation are crucial to offering an objective assessment. The differences between samples should be negligible<br/>for example, all testers must obtain similar samples for appraisal. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
CE-Logic |
| Method of acquisition |
Purchased |
| Date of acquisition |
February 19, 2024 |
| Accession number |
OEBP000462 |
| Owner |
P. Roderno |
| Purchase price |
PHP 20,406.00 <br/> |
| PO No. |
2024-02-0124 |
| Sales Invoice No. |
2024-1-113 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Neurosciences |
| 9 (RLIN) |
25996 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition foods and food supply |
| 9 (RLIN) |
48108 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gautam, Noopur |
| 9 (RLIN) |
48107 |
| Relator term |
author |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="https://portal.igpublish.com/iglibrary/obj/ARCLER0001268?searchid=1720570609571I7kBjCZv41b3xoGYECSUh">https://portal.igpublish.com/iglibrary/obj/ARCLER0001268?searchid=1720570609571I7kBjCZv41b3xoGYECSUh</a> |
| Link text |
Click here to read Full-Text E-Book |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="https://docs.google.com/forms/d/e/1FAIpQLSfSoAj3qM4b_ttQMZLuimqgwkfHDH1NyJ7S4eyjHD7Vr4j7EQ/viewform">https://docs.google.com/forms/d/e/1FAIpQLSfSoAj3qM4b_ttQMZLuimqgwkfHDH1NyJ7S4eyjHD7Vr4j7EQ/viewform</a> |
| Link text |
Log-in to the website is required to read this e-book. Click here to request access. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Online E-Books |
