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
Browsing Madrid Villaviciosa shelves, Shelving location: Colección General (Campus Villaviciosa) Close shelf browser (Hides shelf browser)
| TX551 .T33 2018 Tablas de composición de alimentos guía de prácticas | TX651 .A76 2006 Técnicas elementales de cocina | TX651 .H36 2021 Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices and Culinary Applications | TX651 .H36 2021 Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices and Culinary Applications | TX651 .M3718 2019 La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida | TX651 .M3718 2019 La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida | TX910 .S8 P6712 2007 Icehotel : art & design catalouge 2006-2007 |
There are no comments on this title.
Log in to your account to post a comment.