| Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:158600502:1072 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:158600502:1072?format=raw |
LEADER: 01072cam a2200313 i 4500
001 2014014149
003 DLC
005 20150718080610.0
008 140423t20152015flua b 001 0 eng
010 $a 2014014149
020 $a9781466554801 (paperback : acid-free paper)
020 $a1466554800 (paperback : acid-free paper)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX545$b.O986 2015
082 00 $a664/.07$223
084 $aTEC012000$2bisacsh
100 1 $aOzilgen, Z. Sibel.
245 10 $aCooking as a chemical reaction :$bculinary science with experiments /$cSibel Özilgen.
264 1 $aBoca Raton :$bCRC Press, Taylor & Francis Group,$c[2015]
300 $axv, 283 pages :$billustrations ;$c26 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aFood$xComposition.
650 0 $aFood$xAnalysis.
650 0 $aChemistry, Technical$vExperiments.
650 7 $aTECHNOLOGY & ENGINEERING / Food Science.$2bisacsh