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Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy by Hervé This

Author:Hervé This , Date: April 1, 2022 ,Views: 8

Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy by Hervé This

Author:Hervé This
Format: pdf
Tags: British Journal of Nutrition, Soft matter, Colloids, Disperse system, Formalism, Food, Cooking
Published: 2010-03-07T02:23:32+00:00


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Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy by Hervé This.pdf


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