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^ array:2 [ "count" => "select count(sb.biblio_id) from search_biblio as sb where sb.opac_hide=0 and ((match (sb.author) against (:author in boolean mode)))" "query" => "select sb.biblio_id, sb.title, sb.node, sb.node_id, sb.author, sb.topic, sb.image, sb.isbn_issn, sb.publisher, sb.publish_place, sb.publish_year, sb.labels, sb.input_date, sb.publish_year, sb.edition, sb.collation, sb.series_title, sb.call_number from search_biblio as sb where sb.opac_hide=0 and ((match (sb.author) against (:author in boolean mode))) order by sb.last_update desc limit 50 offset 0" ]
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^ array:1 [ ":author" => "'+FELDMANN, HORST'" ]
TANGGAL ENTRY : 04/04/2012
TANGGAL ENTRY : 01/03/1977
TANGGAL ENTRY : 29/03/2011
TANGGAL ENTRY : 31/12/1957
TANGGAL ENTRY :
TANGGAL ENTRY : 28/03/2011
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in t…
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in t…
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in t…
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in t…
This book is an introduction to the fundamentals and applications of NMR spectroscopy and recent achievements of NMR research. Advances in the areas of NMR instruments and in the automation of the recording and interpretation of spectra are only covered to the extent that they fit within the aims of the book. Thus, chapter 1-5 have remained almost unchanged. The main changes begin in chapter 6,…
This book is an introduction to the fundamentals and applications of NMR spectroscopy and recent achievements of NMR research. Advances in the areas of NMR instruments and in the automation of the recording and interpretation of spectra are only covered to the extent that they fit within the aims of the book. Thus, chapter 1-5 have remained almost unchanged. The main changes begin in chapter 6,…
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