Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.

• Material Type: 図書
• ISBN: 023113312X (cloth : alk. paper); 9780231133128 (cloth : alk. paper)
• Title: Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.
• Series Title: Arts and traditions of the table : perspectives on culinary history
• Title Heading: Casseroles et éprouvettes. English
• Author Heading: This, Hervé ( 00734073 )Authorities
• Publication, Distribution, etc.: New York : Columbia University Press
• Publication Date: c2006.
• Publication Date (W3CDTF): 2006
• Extent: xi, 377 p. ; 21 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Note (Text Language): Translated from the French.
• Subject Heading: Food -- Sensory evaluation.; Flavor.; Gastronomy.; Levensmiddelen.; Scheikundige samenstelling.
• LCC: TX546
• DDC: 664/.072
• NDLC: PC21
• Note (Bibliography): Includes bibliographical references (p. 351-360) and index.
• Holding library: 国立国会図書館
• Call No.: PC21-B5
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 000008592523; http://id.ndl.go.jp/bib/000008592523
• LC Control Number: 2005053784; https://lccn.loc.gov/2005053784
• OCLC No.: 61652822; https://www.worldcat.org/oclc/61652822
• Cataloging Rule: Anglo-American Cataloging Rules
• Bibliographic Record Category (NDL): 211

• Contents: Secrets of the kitchenThe physiology of flavorInvestigations and models...