{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BB21690247.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB21690247#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB21690247.json"},"dc:title":[{"@value":"Importance of chirality to flavor compounds"}],"dc:creator":"Karl-Heinz Engel, Gary Takeoka, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry","dc:publisher":[{"@value":"American Chemical Society"},{"@value":"Distributed in print by Oxford University Press"}],"dcterms:extent":"x, 202 p.","cinii:size":"24 cm","dc:language":"eng","dc:date":"2015","cinii:ncid":"BB21690247","cinii:ownerCount":"2","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA0952205X#entity","@type":"foaf:Person","foaf:name":[{"@value":"Engel, Karl-Heinz"}]},{"@id":"https://ci.nii.ac.jp/author/DA09522071#entity","@type":"foaf:Person","foaf:name":[{"@value":"Takeoka, Gary R."}]},{"@id":"https://ci.nii.ac.jp/author/DA01288651#entity","@type":"foaf:Person","foaf:name":[{"@value":"American Chemical Society. Division of Agricultural and Food Chemistry"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA000106","@type":"foaf:Organization","foaf:name":"東京科学大学 大岡山図書館","rdfs:seeAlso":{"@id":"https://topics.libra.titech.ac.jp/recordID/catalog.bib/BB21690247"}},{"@id":"https://ci.nii.ac.jp/library/FA006102","@type":"foaf:Organization","foaf:name":"東京理科大学 神楽坂図書館","rdfs:seeAlso":{"@id":"https://jimkilisop1.admin.tus.ac.jp/webopac/ufirdi.do?ufi_target=ctlsrh&ncid=BB21690247"}}],"bibo:lccn":["2015043875"],"rdfs:seeAlso":[{"@id":"https://lccn.loc.gov/2015043875"}],"prism:publicationDate":[null,"c2015"],"cinii:note":["\"This book has been developed from a Symposium held at the 248th National Meeting of the American Chemical Society held August 10-14, 2014 in San Francisco, CA.\"--Pref.","Includes bibliographical references and index"],"dc:subject":["LCC:TP418","DC23:664/.5"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Flavor+--+Analysis","dc:title":"Flavor -- Analysis"},{"@id":"https://ci.nii.ac.jp/books/search?q=Flavoring+essences","dc:title":"Flavoring essences"},{"@id":"https://ci.nii.ac.jp/books/search?q=Taste+--+Molecular+aspects","dc:title":"Taste -- Molecular aspects"},{"@id":"https://ci.nii.ac.jp/books/search?q=Chirality","dc:title":"Chirality"},{"@id":"https://ci.nii.ac.jp/books/search?q=Chemistry%2C+Organic","dc:title":"Chemistry, Organic"}],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BA00073096#entity","dc:title":"ACS symposium series, 1212","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:9780841231146"}]}]}