Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

✍ Scribed by Erik van der Linden; David Julian McClements; Job Ubbink

• Book ID: 107382043
• Publisher: Springer US
• Year: 2008
• Tongue: English
• Weight: 166 KB
• Volume: 3
• Category: Article
• ISSN: 1557-1858
• DOI: 10.1007/s11483-008-9082-7