Encyclopedia of Practical Gastronomy

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Molecular gastronomy | Page 3 | Kitchen-Theory

Molecular gastronomy, the scientific discipline concerned with the physical and chemical transformations that occur during cooking and the application of such.Encyclopedia of Practical Gastronomy has 2 ratings and 0 reviews.

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Liberman, V. (2015). Molecular gastronomy. In K. Albala (Ed.), The SAGE encyclopedia of food issues (Vol. 3, pp. 979-983). Thousand Oaks,, CA: SAGE Publications Ltd.

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