An edition of Papilles et molécules
(2009)
Papilles et molécules
la science aromatique des aliments et des vins
by François Chartier
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Previews available in: French
Subjects
Food, Sensory evaluation, Taste, Molecular aspects, Composition, Wine tasting, Wine service, Gastronomy, Wine, Flavor and odor, Wine and wine making, Chemistry, Food and wine pairing, Vin, Saveur et odeur, Aliments, Chimie, Accord des vins et des mets, Analyse sensorielle, Goût, Aspect moléculaire, Dégustation, Service, Gastronomie, Cuisine (vin), Vin et gastronomie| Edition | Availability |
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Papilles et molécules: la science aromatique des aliments et des vins
2009, Éditions La Presse
in French
2923681061 9782923681061
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Book Details
Edition Notes
Comprend des références bibliographiques : pages 214-215.
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| May 27, 2022 | Created by ImportBot | import new book |