| Description |
1 online resource |
| ISBN |
9781003182924 (ebook) |
|
1003182925 |
|
9781000624670 (electronic bk. : EPUB) |
|
1000624676 (electronic bk. : EPUB) |
|
9781000624656 (electronic bk. : PDF) |
|
100062465X (electronic bk. : PDF) |
|
9781032023281 (hardback) |
|
9780367763350 (paperback) |
| ISBN/ISSN |
10.1201/9781003182924 doi |
| Summary |
"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. It explains the functional properties and changes in major ingredients and techniques used in Thai cuisine"-- Provided by publisher. |
| Note |
OCLC-licensed vendor bibliographic record. |
| Subject |
Food -- Sensory evaluation.
|
|
Cooking, Thai.
|
|
Food habits -- Thailand.
|
| Other Author |
Rattanapanone, Nithiya, author.
|
|
Toschka, Holger Y., author.
|
|
