The Science of Thai Cuisine
Redigert av Holger Y. Toschka, Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, 2022.
Chemical Properties and Sensory Attributes
This book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art with applied chemistry and sensory science. It bridges the gap between food science and culinary arts.
Språk: Engelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 10 dager
Oppdag mer
The Science of Thai Cuisine
Redigert av Holger Y. Toschka, Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, 2022.
Chemical Properties and Sensory Attributes
This book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art with applied chemistry and sensory science. It bridges the gap between food science and culinary arts.
Oppdag mer
Språk: Engelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 10 dager
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