Molecular Gastronomy: A New Emerging Scientific Discipline

Detalles Bibliográficos
Autores principales: Barham, Peter, Skibsted, Leif H., Bredie, Wender L. P., Bom Frøst, Michael, Møller, Per, Risbo, Jens, Snitkjær, Pia, Mortensen, Louise Mørch
Formato: Texto
Lenguaje:English
Publicado: American Chemical Society 2010
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2855180/
https://www.ncbi.nlm.nih.gov/pubmed/20170128
http://dx.doi.org/10.1021/cr900105w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2855180/
https://www.ncbi.nlm.nih.gov/pubmed/20170128
http://dx.doi.org/10.1021/cr900105w

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