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_c342386 _d342386 |
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| 001 | 342386 | ||
| 003 | ES-MaUEC | ||
| 005 | 20230102120045.0 | ||
| 007 | ta | ||
| 008 | 201201s2021 flua fr|| 001 0 eng d | ||
| 010 | _a 2020053893 | ||
| 020 | _a9781466594784 | ||
| 040 |
_aDLC _bspa _cDLC _dES-MaUEC |
||
| 050 | 4 |
_aTX651 _b.H36 2021 |
|
| 245 | 0 | 0 |
_aHandbook of Molecular Gastronomy : _bScientific Foundations, Educational Practices and Culinary Applications _cedited by Róisín Burke [y otros tres] |
| 250 | _aFirst edition | ||
| 264 | 1 |
_aFlorida _bCRC Press _c2021 |
|
| 300 |
_aXXIV, 867 páginas _bilustraciones _c29 cm |
||
| 336 |
_2rdacontent _aTexto _btxt |
||
| 337 |
_2rdamedia _asin mediación _bn |
||
| 338 |
_2rdacarrier _avolumen _bnc |
||
| 650 | 7 |
_aGastronomía _2embne _9140437 |
|
| 650 | 7 |
_aCocina _2embne _9374620 _xTécnica |
|
| 700 | 1 |
_aBurke, Róisín _eeditor _9679657 |
|
| 942 | _2lcc | ||
| 998 |
_b10/2021 _da _ea _zSI |
||