Cours de gastronomie moléculaire
Subtitle: science, technologie, technique ... culinaires : quelles relations?
By: Hervé This
Series: Racines du vivant
Publisher: Éditions Quae; Éditions Belin
Published: 2009
Place of publication: Versailles; Paris
Language: fre
Number of pages: 159
ISBN-13: 9782701151205; 9782759203895
Notes: Includes bibliographical references (p. 143-156) and index.