| Record ID | marc_loc_2016/BooksAll.2016.part37.utf8:16465239:1071 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part37.utf8:16465239:1071?format=raw |
LEADER: 01071cam a22003014a 4500
001 2009456947
003 DLC
005 20101222082023.0
008 090928m20099999fr a b 001 0 fre
010 $a 2009456947
020 $a9782759203895 (Quae : v. 1)
020 $a9782701151205 (Belin : v. 1)
020 $a9782701154756 (Quae : v. 2)
020 $a9782701154756 (Belin : v. 2)
035 $a(FrPJT)JTL00257067
040 $aDLC$cDLC$dDLC
050 00 $aTX651$b.T369 2009
100 1 $aThis, Hervé.
245 10 $aCours de gastronomie moléculaire /$cHervé This.
260 $aVersailles :$bÉditions Quae ;$aParis :$bÉditions Belin,$cc2009-<c2010>
300 $av. <1-2>:$bill. (some col.) ;$c24 cm.
490 0 $aRacines du vivant
504 $aIncludes bibliographical references and indexes.
505 1 $ano 1. Science, technologie, technique--culinaires : quelles relations? -- no 2. Les précisions culinaires
650 0 $aMolecular gastronomy.
650 0 $aFood habits$zFrance.
650 0 $aCooking, French.
650 0 $aGastronomy$xPhilosophy.