| 000 | 00753nam a22002177a 4500 | ||
|---|---|---|---|
| 999 |
_c71764 _d71764 |
||
| 005 | 20210622021216.0 | ||
| 008 | 210622b ||||| |||| 00| 0 eng d | ||
| 020 | _a9780241302149 | ||
| 040 | _cCollege LRC | ||
| 050 |
_aTX 819.A1 _bF246s 2018 |
||
| 100 |
_aFarrimond, Stuart _92917 |
||
| 245 |
_aThe science of spice: _bunderstand flavour and revolutionizing our cooking/ _cStuart Farrimond.- |
||
| 260 |
_aLondon: _bDorling Kindersley _cc2018 |
||
| 300 |
_a224 p.: _bcol.ill.; _c27 cm |
||
| 500 | _aIncludes index | ||
| 650 |
_2Cooking (Spices) _aHandbooks, manuals, etc. _9112 |
||
| 650 |
_2Spices _aComposition _94923 |
||
| 650 |
_2Spices _aAnalysis _94924 |
||
| 942 |
_2lcc _cBK |
||