MARC details
| 000 -LEADER |
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| fixed length control field |
02199nam a2200445 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
684462 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230219071127.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr|||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190105s2011 mau gs 000|0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781569769584 (ebook) |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(StDuBDS)AH25012895 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
StDuBDS |
| Language of cataloging |
eng |
| Transcribing agency |
StDuBDS |
| Description conventions |
rda |
| Modifying agency |
UkPrAHLS |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
PN |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WB |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WBA |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
SCI |
| Source |
ukslc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
PN |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WB |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WBA |
| Source |
thema |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Field, Simon Quellen, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Culinary reactions : |
| Remainder of title |
the everyday chemistry of cooking / |
| Statement of responsibility, etc. |
Simon Quellen Field. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Brookline : |
| Name of producer, publisher, distributor, manufacturer |
Zephyr Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource : |
| Other physical details |
24 B/W Photos |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Source |
rdacarrier |
| 366 ## - TRADE AVAILABILITY INFORMATION |
|---|
| Detailed date of publication |
20111101 |
| 520 8# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). Also included in this fun, fact-filled companion are answers to various culinary curiosities, such as How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? and Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? |
| 533 ## - REPRODUCTION NOTE |
|---|
| Type of reproduction |
Electronic reproduction. |
| Agency responsible for reproduction |
Askews and Holts. |
| Note about reproduction |
Mode of access: World Wide Web. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Science |
| Source of heading or term |
ukslc |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food & beverage technology |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery / food & drink etc |
| Source of heading or term |
thema |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
General cookery & recipes |
| Source of heading or term |
thema |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Source of term |
lcsh |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="http://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9781569769584">http://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9781569769584</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
Do not suppress from OPAC |
| Source of classification or shelving scheme |
Dewey Decimal Classification |