Molecular gastronomy: a food fad or science supporting innovative cuisine?

✍ Scribed by César Vega; Job Ubbink

• Book ID: 116916601
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 691 KB
• Volume: 19
• Category: Article
• ISSN: 0924-2244
• DOI: 10.1016/j.tifs.2008.01.006