{"lc_classifications": ["TP456.C65 N37 1996"], "latest_revision": 2, "contributions": ["Hendry, G. A. F., 1942-", "Houghton, J. D."], "id": 1284479, "edition_name": "2nd ed.", "source_records": ["marc:marc_records_scriblio_net/part25.dat:38207337:739", "marc:marc_loc_updates/v36.i10.records.utf8:7147808:942"], "title": "Natural food colorants", "languages": [{"key": "/l/eng"}], "subjects": ["Coloring matter in food"], "publish_country": "enk", "by_statement": "edited by G.A.F. Hendry and J.D. Houghton.", "type": {"key": "/type/edition"}, "revision": 2, "publishers": ["Blackie Academic & Professional"], "last_modified": {"type": "/type/datetime", "value": "2009-05-04T11:10:59.455167"}, "key": "/b/OL823126M", "publish_places": ["London", "New York"], "pagination": "xi, 348 p. :", "created": {"type": "/type/datetime", "value": "2008-04-01T03:28:50.625462"}, "dewey_decimal_class": ["664/.062"], "notes": {"type": "/type/text", "value": "Includes bibliographical references and index."}, "number_of_pages": 348, "lccn": ["95078251"], "isbn_10": ["0751402311"], "publish_date": "1996"}