図書

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)

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Mouthfeel : how texture makes taste

(Arts and traditions of the table : perspectives on culinary history)

Call No. (NDL)
PC21-B77
Bibliographic ID of National Diet Library
027640422
Material type
図書
Author
Ole G. Mouritsen and Klavs Styrbækほか
Publisher
Columbia University Press
Publication date
[2017]
Material Format
Paper
Capacity, size, etc.
xiv, 353 pages ; 26 cm.
NDC
-
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Notes on use

Note (General)：

Translation of: Fornemmelse for smag.

Other physical details：

color illustrations

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Paper

Material Type
図書
ISBN
9780231180764 (cloth : alk. paper)
Title
Mouthfeel : how texture makes taste
Author/Editor
Ole G. Mouritsen and Klavs Styrbæk
translated and adapted by Mariela Johansen.
Series Title
Arts and traditions of the table : perspectives on culinary history
Title Heading
Fornemmelse for smag. English
Author Heading
Mouritsen, Ole G. ( 001330846 )Authorities
Styrbæk, Klavs ( 001330850 )Authorities
Publication, Distribution, etc.
New York : Columbia University Press (出版)
Publication Date
[2017]
Publication Date (W3CDTF)
2017