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

Trends in Food Science & Technology - Tập 19 - Trang 372-382 - 2008
César Vega1, Job Ubbink2
1Rockville, MD 20850, USA
2La Claie-aux-Moines, CH-1073 Savigny, Switzerland

Tài liệu tham khảo

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Trends in Food Science & Technology

Tập 19

372-382

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