Molecular gastronomy scientific cuisine demystified

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Bibliographic Details
Main Author:	Sanchez, Jose (Food scientist)
Other Authors:	Hanabuchi, Koji, Adria Ferran
Format:	Book
Published:	Hoboken, New Jersey Wiley 2016
Subjects:	Molecular gastronomy > Popular works Food > Experiments > Popular works
Online Access:	Click Here to View Status and Holdings.
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001	wils-546109
005	202238144915
020	#	#	\|a 9781118073865 (hbk.)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX652.95 \|b .S26 2016
100	1	#	\|a Sanchez, Jose \|c (Food scientist)
245	1	0	\|a Molecular gastronomy \|b scientific cuisine demystified \|c Jose Sanchez ; photography by Koji Hanabuchi ; foreword by Ferran Adria
260	#	#	\|a Hoboken, New Jersey \|b Wiley \|c 2016
300	#	#	\|a ix, 310 pages \|b illustrations (mostly colour) \|c 29 cm.
504	#	#	\|a Includes bibliographical references and index
526	0	#	\|a HTC787 \|b HM705 \|5 HM
526	0	#	\|a Dynamics of Gastronomy Technology \|b Master in Gastronomy \|5 Faculty of Hotel and Tourism Management
526	0	#	\|a HTC599 \|b HM245 \|5 HM
526	0	#	\|a Positive Cuisine \|b Bachelor of Science (Hons.) in Culinary Arts Management \|5 Faculty of Hotel and Tourism Management
650	#	0	\|a Molecular gastronomy \|x Popular works
650	#	0	\|a Food \|x Experiments \|x Popular works
700	1	#	\|a Hanabuchi, Koji
700	#	#	\|a Adria Ferran
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=546109
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