Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices and Culinary Applications / edited by Róisín Burke [y otros tres]
Contributor(s): Burke, Róisín, editor
Material type: 
Printed booksPublisher: Florida : CRC Press, 2021Edition: First edition.Description: XXIV, 867 páginas : ilustraciones; 29 cm.ISBN: 9781466594784.Subject: Gastronomía | Cocina -- Técnica
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
LIBRO7
|
Madrid Villaviciosa Colección General (Campus Villaviciosa) | Ciencias Sociales | TX651 .H36 2021 (Browse shelf(Opens below)) | Available | 9310058530 | |||
LIBRO3
|
Madrid Villaviciosa Colección General (Campus Villaviciosa) | Ciencias Sociales | TX651 .H36 2021 (Browse shelf(Opens below)) | Available | 9310058521 |
Total holds: 0
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