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

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
National Diet LibraryOther Libraries in Japan

Mouthfeel : how texture makes taste : pbk

Mouthfeel : how texture makes taste : pbk
Paper図書
Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela JohansenColumbia University Press2018, c2017
Other Libraries in Japan

Arts and traditions of the table : perspectives on culinary history

Arts and traditions of the table : perspectives on culinary history
Paper図書
Columbia University Press
Other Libraries in Japan
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