| 000 | 00751nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c14901 _d14901 |
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| 008 | 200130b ||||| |||| 00| 0 eng d | ||
| 020 | _a9781641721943 | ||
| 082 |
_22019 _aDC 641.502 _bN462 |
||
| 100 |
_aNewman, Manuel _941389 |
||
| 245 |
_aFood flavorings, colorings, and preservatives: _ba chef's guide/ _cManuel Newman |
||
| 260 |
_aNew York: _bLarsen & Keller, _c©2019. |
||
| 300 |
_aviii, 204 pages: _billustrations; _c26 cm. |
||
| 500 | _aIncludes bibliographical references and index. | ||
| 650 |
_aCooks--Vocational guidance _941390 |
||
| 650 |
_aFlavoring essences--Vocational guidance _941391 |
||
| 650 |
_aColoring matter in food--Vocational guidance _941392 |
||
| 650 |
_aFood preservatives--Vocational guidance _941393 |
||
| 942 |
_2ddc _cDC |
||