Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by Malcolm DeBevoise.
By: This, Hervé
.
Contributor(s): DeBevoise, M. B
.
Series: Arts and traditions of the table : perspectives on culinary history.Publisher: New York : Columbia University Press, [2006]Copyright date: ©2006Description: xi, 377 pages : illustrations ; 21 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780231133128 (hardback); 023113312x (hardback).Subject(s): Food -- Sensory evaluation![](/opac-tmpl/bootstrap/images/filefind.png)
![](/opac-tmpl/bootstrap/images/filefind.png)
![](/opac-tmpl/bootstrap/images/filefind.png)
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 2 |
664.072 THI 2006 (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | SFSGx,94601,03,RM | TCIxx,30003,03,RA | 5000155734 |
Browsing Taylor's Library-TU Shelves Close shelf browser
664.072 STO 2021 Sensory evaluation practices / | 664.072 TAS Tastes & aromas : | 664.072 TAS 1999 Tastes & aromas : | 664.072 THI Molecular gastronomy : | 664.072 THI 2006 Molecular gastronomy : | 664.09 Emerging food packaging technologies : | 664.09 Food Packaging. |
Translation of french title : Casseroles et eprouvettes