| 000 | 00998nam a2200229 a 4500 | ||
|---|---|---|---|
| 001 | nice12345678 | ||
| 003 | Monogr.mrc | ||
| 005 | 20200112143545.0 | ||
| 008 | 27-Sep-17s1959 Newa grp 000 0 eng | ||
| 020 | _c0 | ||
| 082 | 0 | 0 |
_aQ84 _bL951 |
| 100 | _aLowe, Belle | ||
| 245 |
_aExperimental Cookery _bFrom the Chemical and Physical Standpoint |
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| 260 |
_aNew York _bJohn Wiley & Sons, Inc. _c1959 |
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| 300 | _a573p | ||
| 500 | _aincludes index and biblioraphy | ||
| 505 | 2 | _aThe relations of Cookery to Colloid chemistry......1 Food Acceptability.......34 Sugar cookery............48 Frozen foods.......90 Fruits and vegetables......116 Pectic Substances, Jelly, jam......152 Gelatin.......178 Meat and Poultry.........192 Emulsion.........270 Milk and milk Products.......295 Eggs........324 Starch, Flour, and Bread.........388 Batters and Doughs.......438 Fats and Oils.........517 | |
| 700 | 1 | _aLowe, Belle | |
| 902 | _bTFS | ||
| 942 | _cBK | ||
| 999 |
_c95600 _d95600 |
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