nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A new ingredient: The introduction of priprioca in gastronomy
|
Atala, Alex |
|
2012 |
1 |
1 |
p. 61-63 3 p. |
artikel |
2 |
Contributors
|
|
|
2012 |
1 |
1 |
p. 3-4 2 p. |
artikel |
3 |
Cooking and nutritional science: Gastronomy goes further
|
Navarro, Virginia |
|
2012 |
1 |
1 |
p. 37-45 9 p. |
artikel |
4 |
Culinary trompe-l'oeil: A new concept in coating
|
Luis Aduriz, A. |
|
2012 |
1 |
1 |
p. 70-77 8 p. |
artikel |
5 |
Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes
|
Felder, Daniel |
|
2012 |
1 |
1 |
p. 64-69 6 p. |
artikel |
6 |
Dry aging beef
|
Perry, Neil |
|
2012 |
1 |
1 |
p. 78-80 3 p. |
artikel |
7 |
Foreword from the editors
|
Perez Villarreal, Begoña |
|
2012 |
1 |
1 |
p. 1-2 2 p. |
artikel |
8 |
Hydrocolloids between soft matter and taste: Culinary polymer physics
|
Vilgis, Thomas A. |
|
2012 |
1 |
1 |
p. 46-53 8 p. |
artikel |
9 |
Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
|
García-Segovia, Purificación |
|
2012 |
1 |
1 |
p. 54-60 7 p. |
artikel |
10 |
On the idea of novelty in cuisine
|
Beaugé, Bénédict |
|
2012 |
1 |
1 |
p. 5-14 10 p. |
artikel |
11 |
Sous vide cooking: A review
|
Baldwin, Douglas E. |
|
2012 |
1 |
1 |
p. 15-30 16 p. |
artikel |
12 |
The engineering inside our dishes
|
Aguilera, Jose Miguel |
|
2012 |
1 |
1 |
p. 31-36 6 p. |
artikel |