Please use this identifier to cite or link to this item:
Title: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
Authors: Burke, Róisín M
Kelly, Alan L
Lavelle, Christophe
Keywords: Molecular gastronomy
Issue Date: 2021
Publisher: Taylor & Francis Group
ISBN: 978-0-429-16870-3
Appears in Collections:Management

Files in This Item:
File Description SizeFormat 
Handbook of Molecular Gastronomy.pdf191.64 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.