| 000 | 01701nam a2200325 ia4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20260707170634.0 | ||
| 008 | 260707t20242024enko br 001 0 eng d | ||
| 020 |
_a9781788564328 _cRM71.40 _qpaperback |
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| 040 |
_aPPAK _beng _cPPAK _erda |
||
| 082 | 0 | 4 |
_223 _a664 |
| 090 | 0 | 0 |
_a664 _bOWE _dK |
| 100 | 1 |
_aOwen, Ruth, _d1967- _eauthor. |
|
| 245 | 1 | 0 |
_aBe a Food SCIENTIST : _b• Question • Experiment • Discover / _cBy Ruth Owen ; Editor: Mark J. Sachner ; Design: Tammy West |
| 264 | 1 |
_a[Tunbridge Wells, Kent, England] : _bRuby Tuesday Books Ltd., _c2024 |
|
| 264 | 4 | _c©2024 | |
| 300 |
_a32 pages : _bcolour photographs ; _c28 cm |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 490 | 1 | _aFUNdamental Hands-On-Science | |
| 500 | _aIncludes index. | ||
| 520 | _aWhy does chocolate melt when it's heated? Can a fried egg ever return to being liquid? Why do flour, eggs, and butter become crunchy cookies when combined? And why does lemon juice turn pasta into rainbow-coloured noodles? Working step-by-step through a series of accessible and fun experiments, young scientists will discover the science of changing states of matter and look at the foods we eat through new eyes. They will also get the chance to investigate the world of food technicians, the scientists that invent new tastes and foodstuffs for us to enjoy. | ||
| 650 | 1 | 0 |
_aFood science _vJuvenile literature |
| 650 | 2 | 0 |
_aFood technology _vJuvenile literature |
| 700 | 1 |
_aSachner, Mark J., _eeditor. |
|
| 700 | 1 |
_aWest, Tammy, _edesigner. |
|
| 830 | 0 | _aFundamental hands-on science | |
| 942 |
_2ddc _cB |
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| 999 |
_c204733 _d204733 |
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