Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications / edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza.
Contributor(s): Lavelle, Christophe [editor.] | Burke, Róisín [editor.] | Kelly, Alan (Alan L.) [editor.] | Kientza, Hervé This vo [editor.].
Publisher: Boca Raton : CRC Press, 2021Description: 1 online resource (xxv, 867 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9780429528446; 0429528442; 9780429168703.Other title: Molecular gastronomy.Subject(s): Molecular gastronomyGenre/Form: Electronic books.Additional physical formats: Print version:: Handbook of molecular gastronomy.DDC classification: 641.013 Online resources: An electronic book accessible through the World Wide Web; click to view| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 641.013 (Browse shelf) | e-book | TCIxx,30003,03,RM,PPT |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 641.01 JON Eat your words : | 641.013 Molecular gastronomy : | 641.013 The essence of gastronomy : | 641.013 Handbook of molecular gastronomy : | 641.013 APP 2009 Far flung and well fed : | 641.013 APP 2009 Far flung and well fed : | 641.013 BOB 1999 Art, culture, and cuisine : |
Includes bibliographical references and index.
Print version record.
Added to collection customer.56279.3