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Taste buds and molecules : the art and science of food, wine, and flavor / Chartier, Francois.
Material type:
TextPublication details: New Jersey: John Wiley & Sons, Inc., 2012.Description: 223 p.: col. ill.; 22 cmISBN: - 9781118141847
- Res 641.622 C4865 2012
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 641.622 C4865 2012 (Browse shelf(Opens below)) | Available | RES 002240 |
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| RES 641 595 T686 2003 Essentials of Asian cuisine : fundamentals and favorite recipes / | RES 641.59599 B147 2000 Mga bagong lutuing pantahanan : malinamnam at nakapagpapalusog na lutuin upang ganyakin ang panlasa / | RES 641 5973 D735 1996 Culinary artistry / | RES 641.622 C4865 2012 Taste buds and molecules : the art and science of food, wine, and flavor / | RES 641.7 L552 2012 Garde manger : cold kitchen fundamentals / | RES 641.8 So392 2008 About professional baking / | RES 641 815 Am34 2003 Understanding baking : the art and science of baking / |
Includes bibliographical references and index.
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