Gastrophysics: the new science of eating

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Author

Spence, Charles

Language

English

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Subjects

Subjects

BUSINESS & ECONOMICS / Industries / Food Industry
COOKING / Methods / Garnishing & Food Presentation
Dinners and dining
Food
Food -- Sensory evaluation
Gastronomy
Nutrition
Sensory evaluation
TECHNOLOGY & ENGINEERING / Food Science

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Contributors

Blumenthal, Heston writer of foreword

ISBN

9780735223462

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