The Science of Thai Cuisine : Chemical Properties and Sensory Attributes - 9780367763350

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.

• | : Valeeratana K. Sinsawasdi, Holger Y. Toschka, Nithiya Rattanapanone (Edited by)
• | Publisher: Taylor & Francis Ltd
• | Publication Date: Sep 28, 2022
• | Country of Publication: United Kingdom
• | Number of Pages: 260 pages
• | Language: Unknown
• | Binding: Paperback / softback
• | ISBN-10: 0367763354
• | ISBN-13: 9780367763350