000			01495ngm a2200349 a 4500
005			20250918001500.0
007			vd cvaizu
008			090123s2000 ilu021 g m s00 vleng d
020			_a9781557409416 _cRM347.49
039		9	_a200907031658 _brosma _c200907031625 _drosma _c200907031621 _drosma _c200907031609 _drosma _y01-23-2009 _zfakrul
040			_aUKM
090			_advd TX651 _b.F66
245	0	0	_aFood science _h[videorecording] : _bkitchen mysteries revealed
246	1	0	_aKitchen mysteries revealed _h[videorecording]
260			_aIllinois : _bLearning Seed, _c2000
300			_a1 videodisc (21 min.) : _bsd., col. ; _c4 3/4 in.
500			_aTitle from title screen
505	0		_aWhy eggs crack when boiled -- Why corn pops -- Why cream whips --why we beat eggs -- Why bread rises -- Why pastry puffs -- Why bread is short and quick -- Why soda pops -- Why some peppers are hot -- Why garlic works
520			_aThis program shows why we whip cream and beat eggs. Why onions cause tears and what causes bread to rise, popcorn pop, and gelatin gel. Simple language explains complex scientific phenomena
538			_aDVD Format
650		0	_aCookery
650		0	_aFood
650		0	_aGastronomy
710	2		_aLearning seed
907			_a.b14359984 _b2020-10-15 _c2019-11-12
942			_c3 _n0 _kdvd TX651 .F66
914			_avtls003394817
990			_armh
991			_aFakulti Sains & Teknologi
998			_at _b2009-10-01 _cm _dg _feng _gilu _y0 _z.b14359984
999			_c430779 _d430779