Molecular gastronomy exploring the science of flavor /

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Bibliographic Details
Main Author:	This, Herve
Format:	Book
Language:	English French
Published:	New York Columbia University Press 2006.
Series:	Arts and traditions of the table
Subjects:	Food > Sensory evaluation. Flavor. Gastronomy.
Online Access:	View in OPAC
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Holdings details from Knižnica organickej chémie (IV)
Call Number:	schkA2009/99583
Copy	On Shelf