More cooking innovations : novel hydrocolloids for special dishes

• Material Type: 図書
• ISBN: 9781138084094 (hardback : alk. paper)
• Title: More cooking innovations : novel hydrocolloids for special dishes
• Author/Editor: Amos Nussinovitch and Madoka Hirashima.
• Author Heading: Nussinovitch, A.; Hirashima, Madoka. [平島円]
• Publication, Distribution, etc.: Boca Raton : CRC Press, Taylor & Francis Group (出版)
• Publication Date: [2019]
• Publication Date (W3CDTF): 2019
• Extent: xxxiv, 289 pages
• Size: 24 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Genre/Form Terms: Cookbooks.
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Hydrocolloids.; Cooking.; Gums and resins.; Stabilizing agents.
• LCC: TP453.C65
• DDC: 668/.37
• NDLC: EF27
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references.
• Collection (particular): 日本関係外国語図書
• Holding library: 国立国会図書館
• Call No.: EF27-B319
• 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): 029216336; http://id.ndl.go.jp/bib/029216336
• LC Control Number: 2018019728; https://lccn.loc.gov/2018019728
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211