文章基本信息

标题：Review of “The kitchen as laboratory” edited by César Vega, Job Ubbink, and Erik van der Linden
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作者：Ole G Mouritsen
期刊名称：Flavour
电子版ISSN：2044-7248
出版年度：2012
卷号：1
期号：1
页码：15
DOI：10.1186/2044-7248-1-15
语种：English
出版社：BioMed Central
摘要：Vega C, Ubbink J, van der Linden E The Kitchen as Laboratory. Reflections on the Science of Food and Cooking. New York: Columbia University Press; 2012 312 pages, ISBN 978-0-231-15344-7
关键词：Science of food ; Texture ; Flavour ; Composition ; Cooking ; Gastronomy