Molecular gastronomy exploring the science of flavor /
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Libro |
| Lingua: | inglese francese |
| Pubblicazione: |
New York
Columbia University Press
2006.
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| Serie: | Arts and traditions of the table
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| Soggetti: | |
| Accesso online: | Visualizza in OPAC |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
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MARC
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| 240 | 1 | 0 | |a Casseroles et éprouvettes. |l English |
| 245 | 1 | 0 | |a Molecular gastronomy |b exploring the science of flavor / |c Herve This ; translated by M.B. DeBevoise. |
| 260 | |a New York |b Columbia University Press |c 2006. | ||
| 300 | |a xi, 377 p. |c 21 cm. | ||
| 440 | 0 | |a Arts and traditions of the table | |
| 504 | |a Includes bibliographical references (p. 351-360) and index. | ||
| 546 | |a Translated from the French. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Flavor. | |
| 650 | 0 | |a Gastronomy. | |
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