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035    (OCoLC)ocm61652822 
035    415764 
040    DLC|beng|cDLC|dBAKER|dC#P|dUKM|dAGL|dVP@|dCOO 
041 1  eng|hfre 
042    pcc 
049    RIDM 
050 00 TX546|b.T5513 2006 
070 0  TX546|b.T5513 2006 
082 00 664/.072|222 
090    TX546 .T5513 2006 
100 1  This, Hervé.|0https://id.loc.gov/authorities/names/
       no94034616 
240 10 Casseroles et éprouvettes.|lEnglish|0https://id.loc.gov/
       authorities/names/n2005068135 
245 10 Molecular gastronomy :|bexploring the science of flavor /
       |cHervé This ; translated by M.B. DeBevoise. 
264  1 New York :|bColumbia University Press,|c[2006] 
264  4 |c©2006 
300    xi, 377 pages ;|c21 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Arts and traditions of the table 
504    Includes bibliographical references (pages 351-360) and 
       index. 
546    Translated from the French. 
650  0 Food|xSensory evaluation.|0https://id.loc.gov/authorities/
       subjects/sh85050222 
650  0 Flavor.|0https://id.loc.gov/authorities/subjects/
       sh85049034 
650  0 Gastronomy.|0https://id.loc.gov/authorities/subjects/
       sh85053492 
650  7 Food|xSensory evaluation.|2fast|0https://id.worldcat.org/
       fast/930607 
650  7 Flavor.|2fast|0https://id.worldcat.org/fast/927108 
650  7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901 
830  0 Arts and traditions of the table.|0https://id.loc.gov/
       authorities/names/n2001000537 
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994    C0|bRID