Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications

• Material Type: 図書
• ISBN: 9781466594784 (hardback); 1466594780; 9780429168703 (ebook)
• Title: Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications
• Author/Editor: edited by Róisín Burke, Alan Kelly, Christophe Lavelle, and Hervé This vo Kientza
• Edition: First edition
• Author Heading: Burke, Róisín
• Publication, Distribution, etc.: Boca Raton : CRC Press (出版)
• Publication Date: 2021
• Publication Date (W3CDTF): 2021
• Extent: xxv, 867 pages
• Size: 29 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Genre/Form Terms: Handbooks and manuals.
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Molecular gastronomy--Handbooks, manuals, etc; Molecular gastronomy.
• LCC: TX651
• DDC: 641.01/3
• NDLC: E2; EF27
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Holding library: 国立国会図書館
• Call No.: E2-D27
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 026782587; http://id.ndl.go.jp/bib/026782587
• LC Control Number: 2020053893; https://lccn.loc.gov/2020053893
• OCLC No.: 1226075332; https://www.worldcat.org/oclc/1226075332
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific...