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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000102646 |
| 005 |
20250525.0 |
| 008 |
241117s2017 enk eng |
| 020 |
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|a 9781760296063 (
|q paperback)
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX531
|b .C76 2017
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| 090 |
0 |
0 |
|a TX531
|b .C76 2017
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| 100 |
1 |
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|a Croxford, Sharon ,
|e author
|
| 245 |
1 |
0 |
|a Understanding the science of food :
|b from molecules to mouthfeel
|c Sharon Croxford, Emma stirling
|
| 264 |
|
1 |
|a Abingdon, England :
|b Routledge Taylor & Francis Group
|c ©2017
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| 264 |
|
4 |
|c ©2017
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| 300 |
|
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|a xv, 408 pages :
|b some color illustrations ;
|c 23 cm.
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 362-363) and index
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| 505 |
0 |
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|a 1. Food components, introductory chemistry and food safety -- 2. Unlocking key food chemistry reactions -- 3. Enhancing cooking
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| 650 |
|
0 |
|a Dietetics
|
| 650 |
|
0 |
|a Food
|x Composition
|
| 650 |
|
0 |
|a Nutrition
|
| 700 |
1 |
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|a Stirling, Emma ,
|e author
|
| 999 |
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|a 1000187268
|b Red Spot
|c Open Shelf (1 Day)
|e Gong Badak Campus
|