Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

标题
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
作者
关键词
-
出版物
Food Biophysics
Volume 3, Issue 2, Pages 246-254
出版商
Springer Nature
发表日期
2008-03-31
DOI
10.1007/s11483-008-9082-7

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now