| 000 | 01370nam a2200433 a 4500 | ||
|---|---|---|---|
| 001 | 000510706 | ||
| 003 | OCoLC | ||
| 005 | 20241013211735.0 | ||
| 008 | 060815s2006 nyu rb 001 0 eng d | ||
| 010 | _a 2005053784 | ||
| 020 | _a023113312X (cloth : alk. paper) | ||
| 020 | _a9780231133128 (cloth : alk paper) | ||
| 035 | _a318565 | ||
| 035 | _a369050 | ||
| 035 | _a369274 | ||
| 040 |
_aDLC _bspa _cDLC _dUIASF |
||
| 041 | 1 |
_aeng _hfre |
|
| 050 | 4 |
_aTX 546 _bT5513.2006 |
|
| 100 | 1 | _aThis, Hervé | |
| 240 | 1 | 0 |
_aCasseroles et éprouvettes. _g[Título original]. _lInglés |
| 245 | 1 | 0 |
_aMolecular gastronomy : _bexploring the science of flavor / _cHervé This ; translated by M.B. DeBevoise. |
| 260 |
_aNew York : _bColumbia University, _c2006. |
||
| 300 |
_axi, 377 p. ; _c21 cm. |
||
| 440 | 0 | _aArts and traditions of the table | |
| 504 | _aIncluye referencias bibliográficas (p. 351-360) e índice. | ||
| 505 | 0 | _aSecrets of the kitchen -- The physiology of flavor -- Investigations and models -- A cuisine for tomorrow. | |
| 650 | 0 |
_aFood _xSensory evaluation. |
|
| 650 | 4 |
_aAlimentos - _xEvaluación sensorial |
|
| 650 | 0 | _aFlavor. | |
| 650 | 4 | _aSabor. | |
| 650 | 0 | _aGastronomy. | |
| 650 | 4 | _aGastronomía. | |
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c480841 _d480841 |
||
| 980 |
_8126340 _g ADMIN1 |
||