The Science of Thai Cuisine: Chemical Properties and Sensory Attributes - Veleeratana K Sinsawasdi - Books - Taylor & Francis Ltd - 9780367763350 - September 28, 2022
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The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

Veleeratana K Sinsawasdi

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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.

296 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 28, 2022
ISBN13 9780367763350
Publishers Taylor & Francis Ltd
Pages 260
Dimensions 234 × 155 × 17 mm   ·   460 g
Editor Rattanapanone, Nithiya
Editor Sinsawasdi, Valeeratana K.
Editor Toschka, Holger Y.

See all of Veleeratana K Sinsawasdi ( e.g. Paperback Book )