Handbook of molecular gastronomy: scientific foundations, educational practices, and culinary applications
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2021
|
| Schlagworte: | |
| Beschreibung: | xxiv, 867 Seiten Illustrationen, Diagramme (überwiegend farbig) |
| ISBN: | 9781466594784 9780367741617 |
Internformat
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| 020 | |a 9780367741617 |c pbk. |9 978-0-367-74161-7 | ||
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| 245 | 1 | 0 | |a Handbook of molecular gastronomy |b scientific foundations, educational practices, and culinary applications |c edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza |
| 264 | 1 | |a Boca Raton |b CRC Press |c 2021 | |
| 300 | |a xxiv, 867 Seiten |b Illustrationen, Diagramme (überwiegend farbig) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 653 | 0 | |a Molecular gastronomy / Handbooks, manuals, etc | |
| 653 | 0 | |a MEDICAL / Nutrition ; bisacsh | |
| 653 | 0 | |a SCIENCE / Physics ; bisacsh | |
| 653 | 0 | |a TECHNOLOGY / Food Science ; bisacsh | |
| 700 | 1 | |a Burke, Róisín |4 edt | |
| 700 | 1 | |a Kelly, Alan L. |4 edt | |
| 700 | 1 | |a Lavelle, Christophe |d 1975- |0 (DE-588)124676248X |4 edt | |
| 700 | 1 | |a This vo Kientza, Hervé |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-0-429-16870-3 |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-033047243 | ||
Datensatz im Suchindex
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| adam_txt | |
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| author2 | Burke, Róisín Kelly, Alan L. Lavelle, Christophe 1975- This vo Kientza, Hervé |
| author2_role | edt edt edt edt |
| author2_variant | r b rb a l k al alk c l cl v k h t vkh vkht |
| author_GND | (DE-588)124676248X |
| author_facet | Burke, Róisín Kelly, Alan L. Lavelle, Christophe 1975- This vo Kientza, Hervé |
| building | Verbundindex |
| bvnumber | BV047662456 |
| classification_rvk | VN 8000 VN 9800 |
| ctrlnum | (OCoLC)1310253073 (DE-599)BVBBV047662456 |
| dewey-full | 641.01/3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.01/3 |
| dewey-search | 641.01/3 |
| dewey-sort | 3641.01 13 |
| dewey-tens | 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| illustrated | Illustrated |
| index_date | 2024-07-03T18:52:56Z |
| indexdate | 2024-07-10T09:18:37Z |
| institution | BVB |
| isbn | 9781466594784 9780367741617 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033047243 |
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| physical | xxiv, 867 Seiten Illustrationen, Diagramme (überwiegend farbig) |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | CRC Press |
| record_format | marc |
| spelling | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza Boca Raton CRC Press 2021 xxiv, 867 Seiten Illustrationen, Diagramme (überwiegend farbig) txt rdacontent n rdamedia nc rdacarrier Molecular gastronomy / Handbooks, manuals, etc MEDICAL / Nutrition ; bisacsh SCIENCE / Physics ; bisacsh TECHNOLOGY / Food Science ; bisacsh Burke, Róisín edt Kelly, Alan L. edt Lavelle, Christophe 1975- (DE-588)124676248X edt This vo Kientza, Hervé edt Erscheint auch als Online-Ausgabe 978-0-429-16870-3 |
| spellingShingle | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications |
| title | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications |
| title_auth | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications |
| title_exact_search | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications |
| title_exact_search_txtP | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications |
| title_full | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza |
| title_fullStr | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza |
| title_full_unstemmed | Handbook of molecular gastronomy scientific foundations, educational practices, and culinary applications edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza |
| title_short | Handbook of molecular gastronomy |
| title_sort | handbook of molecular gastronomy scientific foundations educational practices and culinary applications |
| title_sub | scientific foundations, educational practices, and culinary applications |
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