{"last_modified": {"type": "/type/datetime", "value": "2020-02-14T02:28:29.319296"}, "title": "Experimental cooking", "created": {"type": "/type/datetime", "value": "2009-12-10T20:15:10.742809"}, "subjects": ["Cookery", "Food", "Laboratory manuals", "Cuisine", "Food composition", "Taste threshold", "Convenience foods", "Acids in food preparation", "Color in foods", "Flavor", "Fermentation", "Frozen foods", "Study and teaching", "Analytical methods", "Foods", "Experiments", "Food analysis", "Protein"], "latest_revision": 5, "key": "/works/OL7040666W", "authors": [{"type": {"key": "/type/author_role"}, "author": {"key": "/authors/OL1973957A"}}], "type": {"key": "/type/work"}, "revision": 5}