Handbook of Molecular Gastronomy

Scientific Foundations, Educational Practices, and Culinary Applications

By Christophe Lavelle,Hervé This,Alan L. Kelly,Roisin Burke

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Publish Date

2021

Publisher

Taylor & Francis Group

Language

eng

Pages

868

Description:

subjects: Molecular gastronomy, Handbooks, manuals, Cuisine moléculaire, Guides, manuels, MEDICAL / Nutrition, SCIENCE / Physics, TECHNOLOGY / Food Science