000			01742cam a2200397 a 4500
001			49229
003			0000000000
005			20250407095334.0
008			110825s2012 njua b 001 0 eng
010			_a 2011030354
020			_a1118141849
020			_a9781118141847 (trade : hardback : acid-free paper)
035			_a(IMchF)fol13859446
040			_aDLC _cDLC _dICrlF
041	1		_aeng _hfre
042			_apcc
050		0	_aTX726 _b.C4413 2012
082	0		_a641.6/22 _223
084			_aCKB088000 _2bisacsh
100	1		_aChartier, François.
240	0	0	_aPapilles et molécules. _lEnglish
245	0	0	_aTaste buds and molecules : _bthe art and science of food, wine, and flavor / _cFrançois Chartier ; translated by Levi Reiss ; [forewords by Ferran Adriá and Juli Soler, and Richard Béliveau].
246	0		_aTaste buds & molecules
260			_aHoboken, New Jersey : _bJohn Wiley and Sons, Incorporated, _cc2012.
300			_a223 pages : _bcolored illustration ; _c23 cm.
500			_aTranslation of: Papilles et molécules.
504			_aIncludes bibliographical references (p. 212) and index.
520			_aExamines the molecular relationships between wines and foods, and describes why certain foods and wines work well together at a molecular level.
521	2		_aAdult.
521	2		_aAdult _bFollett Library Resources.
650	1	0	_aCooking (Wine)
650	1	0	_aWine service.
650	1	0	_aWine _xFlavor and odor.
852			_93281.00PHP
856	4	2	_3Cover image _uhttp://catalogimages.wiley.com/images/db/jimages/9781118141847.jpg
999			_c9475 _d9475