| 000 | 01612cam a22003974a 4500 | ||
|---|---|---|---|
| 008 | 090504s2006 nyu b 001 0 eng | ||
| 010 | _a2005-053784 | ||
| 015 |
_aGBA596582 _2bnb |
||
| 016 | 7 |
_a013337351 _2Uk |
|
| 020 | _a023113312X (cloth : alk. paper) | ||
| 035 | _avtls009504679 | ||
| 039 | 9 |
_y200905040911 _zmschk03 |
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| 040 |
_aDLC _cDLC _dBAKER _dC#P _dUKM _dAGL _dVP@ _dCOO _dDLC _dSTUSCHK1 |
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| 041 | 1 |
_aeng _hfre |
|
| 042 | _apcc | ||
| 070 | 0 |
_aTX546 _b.T5513 2006 |
|
| 082 | 0 | 0 |
_a664/.072 _222 |
| 100 | 1 | _aThis, Herve. | |
| 240 | 1 | 0 |
_aCasseroles et éprouvettes. _lEnglish |
| 245 | 1 | 0 |
_aMolecular gastronomy _bexploring the science of flavor / _cHerve This ; translated by M.B. DeBevoise. |
| 260 |
_aNew York _bColumbia University Press _c2006. |
||
| 300 |
_axi, 377 p. _c21 cm. |
||
| 440 | 0 | _aArts and traditions of the table | |
| 504 | _aIncludes bibliographical references (p. 351-360) and index. | ||
| 546 | _aTranslated from the French. | ||
| 650 | 0 |
_aFood _xSensory evaluation. |
|
| 650 | 0 | _aFlavor. | |
| 650 | 0 | _aGastronomy. | |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
||
| 910 | _aSCHK95 | ||
| 919 | _a978-0-231-13312-8 | ||
| 925 | 0 |
_aacquire _b2 shelf copies _xpolicy default |
|
| 955 |
_djf04 2005-09-14 to S.L. _ejf04 2005-09-14 to Dewey _fpv17 2006-05-25 Z-CipVer |
||
| 991 |
_br-SciRR _hTX546 _i.T5513 2006 _tCopy 1 _wGenBib |
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| 999 |
_c5268 _d5268 |
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