Molecular gastronomy: exploring the science of flavor
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English French |
| Veröffentlicht: |
New York
Columbia Univ. Press
2006
|
| Schriftenreihe: | Arts and traditions of the table
|
| Schlagworte: | |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XI, 377 S. Ill. |
| ISBN: | 023113312X |
Internformat
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| 245 | 1 | 0 | |a Molecular gastronomy |b exploring the science of flavor |c Hervé This. Transl. by M. B. DeBevoise |
| 264 | 1 | |a New York |b Columbia Univ. Press |c 2006 | |
| 300 | |a XI, 377 S. |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
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| 490 | 0 | |a Arts and traditions of the table | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Aliments - Analyse sensorielle | |
| 650 | 4 | |a Gastronomie | |
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| 650 | 4 | |a Saveur | |
| 650 | 7 | |a Scheikundige samenstelling |2 gtt | |
| 650 | 4 | |a Food |x Sensory evaluation | |
| 650 | 4 | |a Flavor | |
| 650 | 4 | |a Gastronomy | |
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| 650 | 0 | 7 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |2 gnd |9 rswk-swf |
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| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804135096681234432 |
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| author | This, Hervé 1955- |
| author_GND | (DE-588)114486840 |
| author_facet | This, Hervé 1955- |
| author_role | aut |
| author_sort | This, Hervé 1955- |
| author_variant | h t ht |
| building | Verbundindex |
| bvnumber | BV021299416 |
| callnumber-first | T - Technology |
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| callnumber-raw | TX546 |
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| callnumber-sort | TX 3546 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | LC 17000 |
| ctrlnum | (OCoLC)61652822 (DE-599)BVBBV021299416 |
| dewey-full | 664/.072 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.072 |
| dewey-search | 664/.072 |
| dewey-sort | 3664 272 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Chemie / Pharmazie Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Book |
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| id | DE-604.BV021299416 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:52:12Z |
| indexdate | 2024-07-09T20:35:04Z |
| institution | BVB |
| isbn | 023113312X |
| language | English French |
| lccn | 2005053784 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014620154 |
| oclc_num | 61652822 |
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| physical | XI, 377 S. Ill. |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Columbia Univ. Press |
| record_format | marc |
| series2 | Arts and traditions of the table |
| spelling | This, Hervé 1955- Verfasser (DE-588)114486840 aut Casseroles et éprouvettes Molecular gastronomy exploring the science of flavor Hervé This. Transl. by M. B. DeBevoise New York Columbia Univ. Press 2006 XI, 377 S. Ill. txt rdacontent n rdamedia nc rdacarrier Arts and traditions of the table Includes bibliographical references and index Aliments - Analyse sensorielle Gastronomie Levensmiddelen gtt Saveur Scheikundige samenstelling gtt Food Sensory evaluation Flavor Gastronomy Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Geschmack (DE-588)4157026-1 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Geschmack (DE-588)4157026-1 s DE-604 Sensorische Prüfung (DE-588)4054562-3 s Kochen (DE-588)4031445-5 s Aroma (DE-588)4137070-3 s Lebensmittelchemie (DE-588)4034873-8 s 1\p DE-604 DeBevoise, M. B. Sonstige oth 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | This, Hervé 1955- Molecular gastronomy exploring the science of flavor Aliments - Analyse sensorielle Gastronomie Levensmiddelen gtt Saveur Scheikundige samenstelling gtt Food Sensory evaluation Flavor Gastronomy Sensorische Prüfung (DE-588)4054562-3 gnd Geschmack (DE-588)4157026-1 gnd Kochen (DE-588)4031445-5 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4054562-3 (DE-588)4157026-1 (DE-588)4031445-5 (DE-588)4034873-8 (DE-588)4137070-3 (DE-588)4034870-2 |
| title | Molecular gastronomy exploring the science of flavor |
| title_alt | Casseroles et éprouvettes |
| title_auth | Molecular gastronomy exploring the science of flavor |
| title_exact_search | Molecular gastronomy exploring the science of flavor |
| title_exact_search_txtP | Molecular gastronomy exploring the science of flavor |
| title_full | Molecular gastronomy exploring the science of flavor Hervé This. Transl. by M. B. DeBevoise |
| title_fullStr | Molecular gastronomy exploring the science of flavor Hervé This. Transl. by M. B. DeBevoise |
| title_full_unstemmed | Molecular gastronomy exploring the science of flavor Hervé This. Transl. by M. B. DeBevoise |
| title_short | Molecular gastronomy |
| title_sort | molecular gastronomy exploring the science of flavor |
| title_sub | exploring the science of flavor |
| topic | Aliments - Analyse sensorielle Gastronomie Levensmiddelen gtt Saveur Scheikundige samenstelling gtt Food Sensory evaluation Flavor Gastronomy Sensorische Prüfung (DE-588)4054562-3 gnd Geschmack (DE-588)4157026-1 gnd Kochen (DE-588)4031445-5 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aliments - Analyse sensorielle Gastronomie Levensmiddelen Saveur Scheikundige samenstelling Food Sensory evaluation Flavor Gastronomy Sensorische Prüfung Geschmack Kochen Lebensmittelchemie Aroma Lebensmittel |
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