| 000 | nam 3 4500 | ||
|---|---|---|---|
| 001 | 398732 | ||
| 010 |
_a978-0-393-63492-1 _bEncadernado |
||
| 090 | _a398732 | ||
| 100 | _a20211206d2020 k||y0pory50 ba | ||
| 101 | 0 | _aeng | |
| 102 | _aUS | ||
| 200 | 1 |
_aScience and cooking _ephysics meets food, from homemade to haute cuisine _fMichael Brenner, Pia Sörensen, David Weitz |
|
| 205 | _a1st ed | ||
| 210 |
_aNew York _cW. W. Norton & Company _dcop. 2020 |
||
| 215 |
_aXVII, 299, [1] p. _cil. _d25 cm |
||
| 675 |
_a641 _vmed _zpor |
||
| 675 |
_a664 _vmed _zpor |
||
| 675 |
_a613.2 _vmed _zpor |
||
| 675 |
_a612.39 _vmed _zpor |
||
| 700 | 1 |
_aBrenner, _bMichael P. |
|
| 701 | 1 |
_4070 _9301197 _aSörensen, _bPia |
|
| 701 | 1 |
_4070 _9301198 _aWeitz, _bDavid |
|
| 801 | 0 |
_aPT _bUMSD _c20211206 _gRPC |
|
| 942 |
_cLIVRO _n0 |
||