| LEADER | 01115cam a2200313 7i4500 | ||
|---|---|---|---|
| 001 | 0000150665 | ||
| 005 | 20210805090000.0 | ||
| 008 | 210805t20182018nyua ### #00001eng## | ||
| 020 | # | # | |a 9780544809963 |
| 040 | # | # | |a UMT |
| 090 | 0 | # | |a TX 714 |b .B7 2018 |
| 100 | 1 | # | |a Briscione, James, |d 1980- |e author |
| 245 | 1 | 4 | |a The flavor matrix : |b the art and science of pairing common ingredients to create extraordinary dishes |c James Briscione with Brooke Parkhurst. |
| 264 | # | 4 | |c ♭2018. |
| 264 | # | 1 | |a New York: |b Houghton Mifflin Harcourt, |c [2018]. |
| 300 | # | # | |a 299 pages: |b colour illustrations; |c 24 cm . |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 590 | # | # | |a Fakulti Perikanan dan Sains Makanan |
| 591 | # | # | |a Reading List FPSM 2021 |
| 650 | # | 0 | |a Cooking |
| 650 | # | 0 | |a Food -- |x Analysis |
| 650 | # | 0 | |a Flavor |
| 650 | # | 0 | |a Food -- |x Composition |
| 700 | 1 | # | |a Parkhurst, Brooke |
| 999 | |a 1100111617 |b Book |c Open Shelf |e KOLEKSI TERBUKA | ||
| 999 | |a 1100111618 |b Book |c Koleksi Buku Berbintik Merah (Red Spot) |e KOLEKSI KHAS | ||