The Science of Thai Cuisine: Chemical Properties and Sensory Attributes (Bog, Paperback / softback, Engelsk)
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The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

(Bog, Paperback / softback, Engelsk)
The Science of Thai Cuisine: Chemical Properties and Sensory Attributes
Forlag: Taylor & Francis Ltd

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Beskrivelse

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.

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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgivelsesdato 28-09-2022
Første udgivelsesår 2022
Illustrationer 1 Tables, black and white; 61 Halftones, color; 17 Halftones, black and white; 61 Illustrations, color; 17 Illustrations, black and white
Fagredaktør Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, Holger Y. Toschka
Originalsprog United Kingdom
Sideantal 260
Indbinding Paperback / softback
Forlag Taylor & Francis Ltd
Sideoplysninger 260 pages, 1 Tables, black and white; 61 Halftones, color; 17 Halftones, black and white; 61 Illustr
Mål 155 x 234 x 17
ISBN-13 / EAN-13 9780367763350