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Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by Malcolm DeBevoise.

By: This, Hervé.
Material type: materialTypeLabelBookSeries: Arts and traditions of the table.Publisher: New York : Columbia University Press, c2006Description: xi, 377 p. ; 21 cm.ISBN: 9780231133135.Call number: 664.072 THI Subject(s): Food -- Sensory evaluation | Flavor | Molecular gastronomy
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Includes bibliographical references and index.

YEN2019 M07 (ไม่ออก List)

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