The science of chocolate /
Guardado en:
| Autor principal: | |
|---|---|
| Autor Corporativo: | |
| Formato: | Libro |
| Lenguaje: | inglés |
| Publicado: |
Cambridge, UK
RSC Publishing
2008.
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| Edición: | 2nd ed. |
| Materias: | |
| Acceso en línea: | Ver en el OPAC |
| Etiquetas: |
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MARC
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| 008 | 180731s2008 enka b 001 0 eng | ||
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| 016 | 7 | |a 014235530 |2 Uk | |
| 020 | |a 9780854049707 |q (hbk.) | ||
| 020 | |a 0854049703 |q (hbk.) | ||
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| 042 | |a lccopycat | ||
| 082 | 0 | 4 | |a 664.5 |2 22 |
| 100 | 1 | |a Beckett, S. T. | |
| 245 | 1 | 4 | |a The science of chocolate / |c Stephen T. Beckett. |
| 250 | |a 2nd ed. | ||
| 260 | |a Cambridge, UK |b RSC Publishing |c 2008. | ||
| 300 | |a xii, 240 p. |b ill. |c 24 cm. | ||
| 500 | |a Originally published: 2000. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Chocolate processing. | |
| 710 | 2 | |a Royal Society of Chemistry (Great Britain) | |
| 906 | |a 7 |b cbc |c copycat |d 2 |e ncip |f 20 |g y-gencatlg | ||
| 910 | |a SCHK95 | ||
| 919 | |a 978-0-85404-970-7 | ||
| 923 | |a copyright | ||
| 925 | 0 | |a acquire |b 2 shelf copies |x policy default | |
| 955 | |e jx28 2008-06-11 to BCCD | ||
| 999 | |c 4185 |d 4185 | ||