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AUTHOR
This, Herve.
TITLE
Molecular gastronomy : exploring the science of flavor / Herve This ; translated by M.B. Debevoise.
IMPRINT
New York : Columbia University Press, 2006.
DESCRIPTION
xi, 377 p. ; 21 cm.
SERIES
Arts and traditions of the table.
NOTE
Translated from the French.
SUBJECT
Flavor.
SUBJECT
Food -- Sensory evaluation.
SUBJECT
Gastronomy.
DISCIPLINE
Integrated Science.
OTHER AUTHOR
Debevoise, M. B.
ISBN
9780231133135.
Location
Call Number
Status
Teachers' Reference Collection
664.072 THI
Available ¦bÀ]
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