| Record ID | marc_loc_2016/BooksAll.2016.part35.utf8:249934689:915 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part35.utf8:249934689:915?format=raw |
LEADER: 00915cam a22003017a 4500
001 2008399672
003 DLC
005 20080612084947.0
008 080521s2008 enka b 001 0 eng
010 $a 2008399672
015 $aGBA788508$2bnb
016 7 $a014235530$2Uk
020 $a9780854049707 (hbk.)
020 $a0854049703 (hbk.)
035 $a(OCoLC)ocn180473557
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. ;$c24 cm.
500 $aOriginally published: 2000.
504 $aIncludes bibliographical references and index.
650 0 $aChocolate processing.
710 2 $aRoyal Society of Chemistry (Great Britain)