A pinch of culinary science : (Record no. 129525)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02866cam a2200529Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9780429465376 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193103.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190614s2019 flu ob 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429465376 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429465378 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429878442 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429878443 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429878428 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429878427 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429878435 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429878435 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781138611306 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1138611301 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9780429465376 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1104535402 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1104535402 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX652 |
| Item number | .H6477 2019eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SOC |
| Subject category code subdivision | 055000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 394.1/2 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hopia, Anu Inkeri, |
| Relator term | author. |
| 245 12 - TITLE STATEMENT | |
| Title | A pinch of culinary science : |
| Remainder of title | boiling an egg inside out and other kitchen tales / |
| Statement of responsibility, etc | Anu Inkeri Hopia, Erik Cyrus Fooladi. |
| 264 #1 - | |
| -- | Boca Raton : |
| -- | CRC Press, Taylor & Francis Group, |
| -- | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Various food and cooking myths, with a culinary explanation, and including in-chapter recipes. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooking |
| Form subdivision | Popular works. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food habits |
| Form subdivision | Popular works. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SOCIAL SCIENCE / Agriculture & Food. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Fooladi, Erik Cyrus, |
| Relator term | author. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9780429465376 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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