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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.

front cover.

Location Call Number Status
Teachers' Reference Collection 664.072 THI Available ¦bÀ]
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