Notice bibliographique
- Notice
000 cam 22 3 450
001 FRBNF468944170000007
010 .. $a 978-0-19-068769-4
010 .. $a 0-19-068769-X $b rel.
035 .. $a OCoLC1065543084
100 .. $a 20220105d2019 m y0engy50 ba
101 0. $a eng
102 .. $a US
105 .. $a ||||z 00|y|
106 .. $a r
181 .0 $6 01 $a i $b xxxe
181 .. $6 02 $c txt $2 rdacontent
182 .0 $6 01 $a n
182 .. $6 02 $c n $2 rdamedia
200 1. $a Molecules, microbes, and meals $b Texte imprimé $e the surprising science of food $f Alan Kelly
214 .0 $a New York $c Oxford university press
214 .4 $d C 2019
215 .. $a 1 vol. (271 p.-[32] p. de pl.) $c ill. en coul. $d 25 cm
300 .. $a Bibliogr. p. 264-265. Index
330 .. $a "An overview of the science of food, exploring all aspects of how the food products
we purchase and consume come to have the characteristics they do. The key focus is
on the science underpinning the appearance, flavor, texture and qualities of food,
and the transformations that occur when we cook food products....The book also dives
into the industrial production of food, which is far less frequently discussed than
the science of what happens in the kitchen." -- Dust jacket
676 .. $a 641.508 85 $v 23
801 .3 $a US $b OCoLC $c 20220105 $h 1065543084 $2 marc21
801 .0 $b DLC $g rda
930 .. $5 FR-751131009:46894417001001 $a 641.55 KELL m $b 759999999 $c Tolbiac - Haut de Jardin - Sciences et technique - Salle C - Libre accès $d N
