Valeeratana K. Sinsawasdi,
Holger Y. Toschka,
Nithiya Rattanapanone
CRC Press
1e druk, 2022
9781032023281
Science of Thai Cuisine
Chemical Properties and Sensory Attributes
Specificaties
Gebonden, 260 blz.
|
Engels
CRC Press |
1e druk, 2022
ISBN13: 9781032023281
Rubricering
Levertijd ongeveer 10 werkdagen
Samenvatting
Discusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation
Presents scientific research combined with arts and history of Thai food
Provides scientific evidence linking Thai food with the sensory perception and the joy of eating
Contains vibrant color photographs of Thai cuisine