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|a 016044926
|2 Uk
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|a 822585269
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|a 9781439898901
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|a (OCoLC)746838216
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|b .A38 2013
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|a TX551
|b .A38 2013
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| 100 |
1 |
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|a Aguilera, José Miguel,
|e author.
|
| 240 |
1 |
0 |
|a Ingeniería gastronómica.
|l English
|
| 245 |
1 |
0 |
|a Edible structures :
|b the basic science of what we eat /
|c José Miguel Aguilera ; translated by Marian Blazes.
|
| 246 |
3 |
0 |
|a Basic science of what we eat
|
| 264 |
|
1 |
|a Boca Raton, Florida :
|b CRC Press, Taylor & Francis Group,
|c [2013]
|
| 264 |
|
4 |
|c ©2013.
|
| 300 |
|
|
|a xx, 442 pages :
|b illustrations ;
|c 23 cm
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
|
| 338 |
|
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|a volume
|2 rdacarrier
|
| 500 |
|
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|a "... an authorized translation of a book published in Spanish by Ediciones Universidad Católica de Chile, Santiago, Chile, under the title Ingeniería gastronómica, 2011" -- title page verso.
|
| 504 |
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a Nutritious and delicious molecules -- Food materials and structures -- Journey to the center of our food -- From farm to cells and back -- A pinch of mathematics -- Nutritional and culinary thermodynamics -- Between brain and cell -- Culinary technologies and food structures -- The pleasure of eating -- The empowerment of chefs -- The science that fascinates chefs -- Healthy habits -- Final comments.
|
| 650 |
|
0 |
|a Food
|x Biotechnology.
|
| 650 |
|
0 |
|a Food
|x Analysis.
|
| 650 |
|
0 |
|a Food
|x Composition.
|
| 700 |
1 |
|
|a Blazes, Marian,
|e translator.
|
| 710 |
2 |
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|a Ediciones Universidad Católica de Chile,
|e printer.
|
| 856 |
4 |
2 |
|3 Contributor biographical information
|u http://catdir.loc.gov/catdir/enhancements/fy1318/2012275111-b.html
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| 907 |
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|a .b19445489
|b 05-23-16
|c 03-20-14
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