Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.

Series: Arts and traditions of the table : perspectives on culinary history.Publisher: New York ; Chichester : Columbia University Press, [2008?]Description: xi, 377 p. : ill.ISBN: 9780231133135; 0231133138.Subject(s): Food -- Sensory evaluation | Flavor | GastronomyDDC classification: 664.072

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Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Standard Loan	ATU St Angela's McKeown Library Main Lending Collection	664.072 THI (Browse shelf(Opens below))	Available		T35928
Standard Loan	ATU St Angela's McKeown Library Main Lending Collection	664.072 THI (Browse shelf(Opens below))	Available		T35929

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Previous	664.07 VEG The kitchen as laboratory : reflections on the science of food and cooking /	664.07 VEG The kitchen as laboratory : reflections on the science of food and cooking /	664.072 STO Sensory Evaluation Practices.	664.072 THI Molecular gastronomy : exploring the science of flavor /	664.072 THI Molecular gastronomy : exploring the science of flavor /	664.08 GRO Pigments in fruits.	664.092 CRO Food packaging materials: aspects of analysis and migration of contaminants.	Next

This translation originally published: 2006.

Includes bibliographical references and index.

Translated from the French.