Tools

LEADER 02157cam a22005294a 4500

001 ssj0000204860;

003 WaSeSS;

005 20190313051101.0;

006 m d ;

007 cr n ;

008 050912s2006 nyu sb 001 0 eng d;

010 a| 2005053784;

015 a| GBA5965822| bnb;

016 7 a| 0133373512| Uk;

020 a| 023113312X (cloth : alk. paper);

035 a| (WaSeSS)ssj0000204860;

041 1 a| engh| fre;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| TX546b| .T5513 2006;

070 0 a| TX546b| .T5513 2006;

082 00 a| 664/.0722| 22;

100 1 a| This, Hervé.=| ^A613221;

240 10 a| Casseroles et éprouvettes.l| English=| ^A626978;

245 10 a| Molecular gastronomyh| [electronic resource] :b| exploring the science of flavor /c| Hervé This ; translated by M.B. DeBevoise.;

260 a| New York :b| Columbia University Press,;

300 a| xi, 377 p. ;c| 21 cm.;

440 0 a| Arts and traditions of the table;

504 a| Includes bibliographical references (p. 351-360) and index.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

546 a| Translated from the French.;

650 0 a| Foodx| Sensory evaluation.=| ^A73097;

650 0 a| Flavor.=| ^A117202;

650 0 a| Molecular gastronomy.=| ^A1133388;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=895208;

947 a| (OCoLC)ocm61652822;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 4981152;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4981152-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 12/7/2018x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4981152-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 12/7/2018x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4981152-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 12/7/2018x| EBOOKz| JERESOURCE;

Molecular gastronomy exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.

Author/creator	This, Hervé
Format	Electronic
Publication Info	New York : Columbia University Press,
Description	xi, 377 p. ; 21 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Food--Sensory evaluation. Flavor. Molecular gastronomy.

Uniform title	Casseroles et éprouvettes. English
Series	Arts and traditions of the table
Bibliography note	Includes bibliographical references (p. 351-360) and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Language	Translated from the French.
Genre/form	Electronic books.
LCCN	2005053784
ISBN	023113312X (cloth : alk. paper)

Availability

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Molecular gastronomy exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.

Click here for more information about this title

Availability