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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

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