| 000 | 01117cam a2200301 i 4500 | ||
|---|---|---|---|
| 001 | vtls003257435 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226120032.0 | ||
| 008 | 140905s2013 nyua b 001 0 eng d | ||
| 020 | _a9780231153454 (paperback) | ||
| 039 | 9 |
_a201809071354 _bVLOAD _c201410101110 _dshuhada _c201410101110 _dshuhada _c201410101109 _dshuhada _y201409051617 _zmalathy |
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| 040 | _erda | ||
| 082 | 0 | 4 |
_a664.07 _bKIT 2013 |
| 245 | 0 | 4 |
_aThe kitchen as laboratory : _breflections on the science of food and cooking / _cedited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. |
| 264 | 1 |
_aNew York : _bColumbia University Press, _c2013. |
|
| 300 |
_axx, 312 pages : _billustrations ; _c24 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
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| 490 | 0 | _aArts and traditions of the table | |
| 650 | 0 |
_aFood _xAnalysis. _924019 |
|
| 650 | 0 |
_aFood _xComposition. _924774 |
|
| 650 | 0 | _aCooking. | |
| 700 | 1 | _aVega, César. | |
| 700 | 1 |
_aUbbink, Job. _966694 |
|
| 700 | 1 |
_aLinden, Erik van der. _966695 |
|
| 920 | _aSHT : 213468 | ||
| 999 |
_c157853 _d157853 |
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