Preference for salts in cooking as perceived by culinary arts students and professional chefs

✍ Scribed by Undergraduate Creative Inquiry Team

• Book ID: 111378924
• Publisher: John Wiley and Sons
• Year: 2008
• Weight: 133 KB
• Volume: 19
• Category: Article
• ISSN: 1524-8275
• DOI: 10.1111/j.1748-0159.2008.00117.x