*0010624490
*003NO-LaBS
*00520211116210958.0
*007t
*008130906s2006 xx e 0 eng d
*009 cam 1
*019 $bl
*020 #$a978-0-231-13313-5$c300 kr$qh.
*035 $a(NO-LaBS)11229353(bibid)
*041 $hfre
*082 $a641.5015$223/nor
*0827#$a664.072
*090 $c641.5015$dTHI
*1001#$aThis, Hervé$6(NO-LaBS)624490-1$_26836500
*24510$aMolecular gastronomy$bexploring the science of flavor$cHervé This ; translated by M. B. Debevoise
*2461#$aCasseroles et éprouvettes$iOriginaltittel
*260 #$aNew York$bColumbia university press$ccop. 2006
*300 #$aXI, 377 s.$bill.
*336 #$atekst$0http://rdaregistry.info/termList/RDAContentType/1020$2rdaco
*337 #$auformidlet$0http://rdaregistry.info/termList/RDAMediaType/1007$2rdamt
*338 #$abind$0http://rdaregistry.info/termList/RDACarrierType/1049$2rdact
*386 $mNasjonalitet/regional gruppe$bfr$0(NO-LaBS)624490-1
*4901#$aArts and traditions of the table
*546 #$aEngelsk tekst
*599 $a300 kr
*650 4$aGastronomi$_10113600
*650 4$aMatlaging$9nob$_10114000
*650 4$aMolekylær gastronomi$_26836700
*650 4$aNæringsmiddelteknologi$_10795200
*650 4$aSmakssansen$_18039200
*650 4$aVitenskap$_10036800
*7001#$aDebevoise, M. B$eoversetter$4trl$_26836800
*830 0$aArts and traditions of the table$_26836600
^