| 000 | 01691cam a22004214i 4500 | ||
|---|---|---|---|
| 005 | 20221102155753.0 | ||
| 008 | 110525s2010 be a 000 0 eng d | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a9020990209 | ||
| 020 | _a9789020990201 | ||
| 035 | _a(ATU)b11938845 | ||
| 035 | _a(OCoLC)706851530 | ||
| 040 |
_aCGU _beng _erda _cCGU _dUNL _dHKP _dNz _dATU |
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| 041 | 1 |
_aeng _hfre |
|
| 050 | 4 |
_aTX791 _b.W93 2010 |
|
| 050 | 4 |
_aTX767.C5 _bW933 2010 |
|
| 082 | 0 | 4 |
_a641.853 _222 |
| 100 | 1 |
_aWybauw, Jean-Pierre, _eauthor. _91057517 |
|
| 245 | 1 | 0 |
_aFine chocolates great experience 3 : _bextending shelf life / _cJean-Pierre Wybauw ; photography Frank Croes. |
| 246 | 3 | _aFine chocolates great experience three | |
| 264 | 1 |
_aTielt [Belgium] : _bLannoo, _c[2010] |
|
| 264 | 4 | _c©2010 | |
| 300 |
_a222 pages : _bcolour illustrations ; _c28 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 520 | _aAn analysis of different fats and sugars and their substitutes and how they can be used in chocolate making. The focus is on the extending the shelf life of pralines. Includes recipes. | ||
| 546 | _aTranslated from the French. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aChocolate candy _xPreservation _9780081 |
|
| 650 | 0 |
_aCooking (Chocolate) _9316114 |
|
| 650 | 0 |
_aFood _xAnalysis. _9318001 |
|
| 650 | 0 |
_aFood _xShelf-life dating. _9318009 |
|
| 907 |
_a.b11938845 _b28-09-17 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.853 WYB _g1 _iA501348B _j0 _lcmain _o- _p$129.07 _q- _r- _s- _t0 _u11 _v13 _w0 _x6 _y.i13139393 _z29-10-15 |
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| 998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gbe _h0 |
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| 999 |
_c1221486 _d1221486 |
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