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rdfs:label | "Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification" |
schema:name | "Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification" |
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schema:about | <http://id.ndl.go.jp/class/ndlc/EF27> (➜ "社会問題--生活問題・生活改善--家事・家政--食物,料理") |
schema:creator | <https://jpsearch.go.jp/entity/ncname/AmosNussinovitch,MadokaHiras-g1330761768> (➜ "Amos Nussinovitch, Madoka Hirashima") |
schema:datePublished | "2014" |
schema:description 2 | "書誌ID: 028361520" |
schema:description | "数量・大きさ等: xxxiii, 344 pages : color illustrations ; 25 cm" |
schema:identifier | "ISBN:9781439875889" |
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