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Molecular gastronomy exploring the science of flavor / Herve This ; translated by M.B. DeBevoise.

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Material type: Text

TextLanguage: English Original language: French Series: Arts and traditions of the tablePublication details: New York Columbia University Press 2006.Description: xi, 377 p. 21 cmISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Vypožičateľné	Knižnica organickej chémie (IV)	Zahraničná kúpa	schkA2009/99583	Available		schkA2009/99583

Includes bibliographical references (p. 351-360) and index.

Translated from the French.