The Science of Thai Cuisine
Chemical Properties and Sensory Attributes
This book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art with applied chemistry and sensory science. It bridges the gap between food science and culinary arts.
September 2022, ca. 260 Seiten, Englisch
Taylor and Francis
978-1-03-202328-1
Taylor and Francis
978-1-03-202328-1