資料來源:
三民書局
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The kitchen as laboratory reflections on the science of food and cooking / [electronic resource] :
- 其他作者：
- 出版： New York : Columbia University Press
- 叢書名： Arts and traditions of the table
- 主題： Cooking. , Food--Analysis , Food--Composition
- ISBN： 9780231153447 (cloth : acid-free paper) 、 9780231526920 (e-book)
-
FIND@SFXID:
CGU
- 資料類型: 電子書
- 內容註: Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005109026 | 機讀編目格式
館藏資訊
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the p
資料來源：
三民書局
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