Molecular gastronomy exploring the science of flavor /

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Bibliografski detalji
Glavni autor:	This, Herv�e
Autor kompanije:	ebrary, Inc
Format:	Elektronički e-knjiga
Jezik:	engleski
Izdano:	New York : Columbia University Press, c2006.
Serija:	Arts and traditions of the table
Teme:	Flavor. Food > Sensory evaluation. Gastronomy. Electronic books.
Online pristup:	An electronic book accessible through the World Wide Web; click to view
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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020			\|z 023113312X (cloth : alk. paper)
020			\|z 0231133138 (pbk.)
020			\|z 9780231133128 (cloth : alk. paper)
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050	1	4	\|a TX546 \|b .T5513 2006eb
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100	1		\|a This, Herv�e.
240	1	0	\|a Casseroles et �eprouvettes. \|l English
245	1	0	\|a Molecular gastronomy \|h [electronic resource] : \|b exploring the science of flavor / \|c Herv�e This ; translated by M.B. DeBevoise.
260			\|a New York : \|b Columbia University Press, \|c c2006.
300			\|a xi, 377 p.
440		0	\|a Arts and traditions of the table
504			\|a Includes bibliographical references (p. 351-360) and index.
533			\|a Electronic reproduction. \|b Palo Alto, Calif. : \|c ebrary, \|d 2011. \|n Available via World Wide Web. \|n Access may be limited to ebrary affiliated libraries.
650		0	\|a Flavor.
650		0	\|a Food \|x Sensory evaluation.
650		0	\|a Gastronomy.
655		7	\|a Electronic books. \|2 local
710	2		\|a ebrary, Inc.
856	4	0	\|u http://site.ebrary.com/lib/daystar/Doc?id=10593372 \|z An electronic book accessible through the World Wide Web; click to view
999			\|c 197198 \|d 197198