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Mouthfeel
Mouthfeel
Številka: 29285136
Partnerska prodaja
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food prep ..
Celoten opis
66,50 €
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LIBRISTO
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10.9.2024
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Več informacij
10.9.2024 -
13.9.2024
predvidena dostava na dom
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Številka:
29285136
Predstavitev
Ta knjiga je v tujem jeziku: Angleščina
Lastnosti knjige
Originalni opis knjige
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.
Lastnosti knjige
- Jezik: Angleščina
- Založnik: Columbia University Press
- Vezava: Knjiga – Brošura
- Število strani: 376
Originalni opis knjige
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.