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                             12 results found
no title author magazine year volume issue page(s) type
1 A new ingredient: The introduction of priprioca in gastronomy Atala, Alex
2012
1 1 p. 61-63
3 p.
article
2 Contributors 2012
1 1 p. 3-4
2 p.
article
3 Cooking and nutritional science: Gastronomy goes further Navarro, Virginia
2012
1 1 p. 37-45
9 p.
article
4 Culinary trompe-l'oeil: A new concept in coating Luis Aduriz, A.
2012
1 1 p. 70-77
8 p.
article
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.
article
6 Dry aging beef Perry, Neil
2012
1 1 p. 78-80
3 p.
article
7 Foreword from the editors Perez Villarreal, Begoña
2012
1 1 p. 1-2
2 p.
article
8 Hydrocolloids between soft matter and taste: Culinary polymer physics Vilgis, Thomas A.
2012
1 1 p. 46-53
8 p.
article
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.
article
10 On the idea of novelty in cuisine Beaugé, Bénédict
2012
1 1 p. 5-14
10 p.
article
11 Sous vide cooking: A review Baldwin, Douglas E.
2012
1 1 p. 15-30
16 p.
article
12 The engineering inside our dishes Aguilera, Jose Miguel
2012
1 1 p. 31-36
6 p.
article
                             12 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands