Molecular gastronomy
Bibliographic record
Abstract
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Research context
OpenAlex topics: Food Chemistry and Fat Analysis · Biochemical Analysis and Sensing Techniques · Culinary Culture and Tourism
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References (17)
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2. http://www.inicon.net/
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5. This, H. Science des Aliments 23, 187–198 (2003).
6. Lavoisier, A. L. Mémoires de l'Académie des Sciences 492 (Paris, 1782).
7. This, H. Supplement to the British Nutrition Journal (in the press).
8. This, H. http://www.pierre-gagnaire.com ('Science and cooking' section).
9. This, H. Pour la Science 322, 6 (2004).
10. De Gencé Encyclopédie de la Vie Pratique 638 (Librairie Nationale Des Beaux Arts, Paris).
11. Von Elbe, J. H., Huang, A. S., Attoe, E. L. & Nank, W. K. J. Agric. Food Chem. 34, 51–54 (1986).10.1021/jf00067a014 ↗
12. Eunice, L.-C. & Shuryo, N. Crit. Rev. Poultry Biol. 2, 21–58 (1989).
13. This, H. The World of Food Ingredients 22–26 (June–July 2004).
14. http://crdp.ac-paris.fr/index.htm?url=d_arts-culture/gout-intro.htm
15. http://www.ac-paris.fr/article_sur.php3?id_article=274
16. Berthelot, M. Science et Morale 119 (Calmann-Lévy, Paris, 1897).
17. Brillat-Savarin, J. A. La Physiologie du GoÛt 5 (A. Sautelet et Cie, Paris, 1826).