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Tijdschrift beschrijving
Alle jaargangen van het bijbehorende tijdschrift
Alle afleveringen van het bijbehorende jaargang
Alle artikelen van de bijbehorende aflevering
20 gevonden resultaten
| nr | titel | auteur | tijdschrift | jaar | jaarg. | afl. | pagina('s) | type |
| 1 | A new ingredient: The introduction of priprioca in gastronomy |
Atala, Alex |
2012 |
1 |
p. 61-63 3 p. |
artikel |
||
| 2 | A review of literature on restaurant menus: Specifying the managerial issues |
Ozdemir, Bahattin |
2014 |
1 |
p. 3-13 11 p. |
artikel |
||
| 3 | Bollito misto non-bollito |
Vignoli, Enrico |
2014 |
1 |
p. 51-54 4 p. |
artikel |
||
| 4 | Contributors |
2012 |
1 |
p. 3-4 2 p. |
artikel |
|||
| 5 | Cooking and nutritional science: Gastronomy goes further |
Navarro, Virginia |
2012 |
1 |
p. 37-45 9 p. |
artikel |
||
| 6 | Culinary trompe-l'oeil: A new concept in coating |
Luis Aduriz, A. |
2012 |
1 |
p. 70-77 8 p. |
artikel |
||
| 7 | Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes |
Felder, Daniel |
2012 |
1 |
p. 64-69 6 p. |
artikel |
||
| 8 | Dry aging beef |
Perry, Neil |
2012 |
1 |
p. 78-80 3 p. |
artikel |
||
| 9 | Edible oleogels in molecular gastronomy |
Rogers, Michael A. |
2014 |
1 |
p. 22-31 10 p. |
artikel |
||
| 10 | Effect of highly aerated food on expected satiety |
Arboleya, Juan-Carlos |
2014 |
1 |
p. 14-21 8 p. |
artikel |
||
| 11 | Foreword from the editors |
Perez Villarreal, Begoña |
2012 |
1 |
p. 1-2 2 p. |
artikel |
||
| 12 | Foreword from the editors by Harold McGee and Wylie Dufresne |
2014 |
1 |
p. 1-2 2 p. |
artikel |
|||
| 13 | Hydrocolloids between soft matter and taste: Culinary polymer physics |
Vilgis, Thomas A. |
2012 |
1 |
p. 46-53 8 p. |
artikel |
||
| 14 | Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin |
García-Segovia, Purificación |
2012 |
1 |
p. 54-60 7 p. |
artikel |
||
| 15 | It׳s all Greek to me |
Goldfarb, Will |
2014 |
1 |
p. 46-50 5 p. |
artikel |
||
| 16 | On the idea of novelty in cuisine |
Beaugé, Bénédict |
2012 |
1 |
p. 5-14 10 p. |
artikel |
||
| 17 | Preparation methods influence gastronomical outcome of hollandaise sauce |
Rognså, Guro Helgesdotter |
2014 |
1 |
p. 32-45 14 p. |
artikel |
||
| 18 | Sous vide cooking: A review |
Baldwin, Douglas E. |
2012 |
1 |
p. 15-30 16 p. |
artikel |
||
| 19 | The engineering inside our dishes |
Aguilera, Jose Miguel |
2012 |
1 |
p. 31-36 6 p. |
artikel |
||
| 20 | The enhancement of natural colors to provoke seasonality |
Lightner, Matt |
2014 |
1 |
p. 55-59 5 p. |
artikel |
20 gevonden resultaten