The Science of Thai Cuisine: Chemical Properties and Sensory Attributes - Valeeratana K. Sinsawasdi - Books - Taylor & Francis Ltd - 9781032023281 - September 28, 2022
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Valeeratana K. Sinsawasdi
The Science of Thai Cuisine: Chemical Properties and Sensory Attributes

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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.

296 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released September 28, 2022
ISBN13 9781032023281
Publishers Taylor & Francis Ltd
Pages 260
Dimensions 242 × 159 × 20 mm   ·   588 g
Language English  
Editor Rattanapanone, Nithiya
Editor Sinsawasdi, Valeeratana K.
Editor Toschka, Holger Y.

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