| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
|
Fooladi, Erik
|
|
2019
|
15 |
C |
p. 6-14
|
artikel
|
| 2 |
Gastronomy and science: Terminological conundrums
|
Hedegaard, Liselotte
|
|
2019
|
15 |
C |
p. 22-25
|
artikel
|
| 3 |
Holistic Cuisine – A focus beyond the plate
|
Brønnum, Louise Beck
|
|
2019
|
15 |
C |
p. 32-35
|
artikel
|
| 4 |
[No title]
|
McKenna, Sally
|
|
2019
|
15 |
C |
p. 30-31
|
artikel
|
| 5 |
Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags
|
Amoroso, Luana
|
|
2019
|
15 |
C |
p. 1-5
|
artikel
|
| 6 |
Reflections on current practice for taste learning in children
|
Olsen, Annemarie
|
|
2019
|
15 |
C |
p. 26-29
|
artikel
|
| 7 |
Science education and public understanding of science via food, cooking, and flavour
|
Sörensen, Pia M.
|
|
2019
|
15 |
C |
p. 36-47
|
artikel
|
| 8 |
The interphase between science and gastronomy, a case example of gastronomic research based on fermentation – Tempeto and its derivates
|
Guixer, Bernat
|
|
2019
|
15 |
C |
p. 15-21
|
artikel
|
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