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Molecular gastronomy exploring the science of flavor /

I tiakina i:

Ngā taipitopito rārangi puna kōrero
Kaituhi matua:	This, Herv�e
Kaituhi rangatōpū:	ebrary, Inc
Hōputu:	Tāhiko īPukapuka
Reo:	Ingarihi
I whakaputaina:	New York : Columbia University Press, c2006.
Rangatū:	Arts and traditions of the table
Ngā marau:	Flavor. Food > Sensory evaluation. Gastronomy. Electronic books.
Urunga tuihono:	An electronic book accessible through the World Wide Web; click to view
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!

Ngā tūemi rite

Sensory evaluation practices
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Analysis of volatiles methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 /
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Evaluation of certain food additives and contaminants sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.
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Sensory deprivation : fifteen years of research.
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