Science of thai cuisine, the: chemical properties and sensory attributes
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367763350
Date de publication :
28 sept. 2022
Dimensions :
23,4 x 15,6 cm
Poids :
440 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.