Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:445185227:976 |
Source | harvard_bibliographic_metadata |
Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:445185227:976?format=raw |
LEADER: 00976nam a22003257a 4500
001 011496679-6
005 20080820094223.0
008 080521s2008 enka b 001 0 eng
010 $a 2008399672
015 $aGBA788508$2bnb
016 7 $a014235530$2Uk
020 $a9780854049707 (hbk.)
020 $a0854049703 (hbk.)
035 0 $aocn180473557
040 $aUKM$cUKM$dBWKUK$dYDXCP$dBTCTA$dBAKER$dDLC
042 $alccopycat
050 00 $aTP640$b.B43 2008
082 04 $a664.5$222
100 1 $aBeckett, S. T.
245 14 $aThe science of chocolate /$cStephen T. Beckett.
250 $a2nd ed.
260 $aCambridge, UK :$bRSC Publishing,$cc2008.
300 $axii, 240 p. :$bill. (some col.) ;$c24 cm.
500 $aOriginally published: 2000.
504 $aIncludes bibliographical references and index.
650 0 $aChocolate processing.
710 2 $aRoyal Society of Chemistry (Great Britain)
899 $a415_565104
988 $a20080621
906 $0OCLC