From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

标题
From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process
作者
关键词
-
出版物
Food Biophysics
Volume 3, Issue 2, Pages 261-268
出版商
Springer Nature
发表日期
2008-03-14
DOI
10.1007/s11483-008-9078-3

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