| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:164491187:1021 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:164491187:1021?format=raw |
LEADER: 01021cam a22003014a 4500
001 2002001280
003 DLC
005 20100824091515.0
008 020130r20032002paua c 001 0 eng
010 $a 2002001280
020 $a079107014X
040 $aDLC$cDLC$dDLC
042 $apcc$alcac
050 00 $aTX652.5$b.P395 2003
082 00 $a641.5/01/5$221
100 1 $aPentland, Peter.
245 10 $aKitchen science /$cPeter Pentland and Pennie Stoyles.
260 $aPhiladelphia :$bChelsea House Publishers,$c2003.
300 $a32 p. :$bill. (some col.) ;$c29 cm.
490 1 $aScience and scientists
500 $aOriginally published: Yarra, Australia : Macmillan Education Australia, 2002.
500 $aIncludes index.
520 $aSurveys some of the scientific principles related to foods and their preparation.
650 0 $aCooking$vJuvenile literature.
650 1 $aScience$vMiscellanea.
650 1 $aFood$vMiscellanea.
700 1 $aStoyles, Pennie.
800 1 $aPentland, Peter.$tScience and scientists.