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Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices and Culinary Applications edited by Róisín Burke [y otros tres] - First edition - XXIV, 867 páginas ilustraciones 29 cm

ISBN: 9781466594784

LCCN: 2020053893

Subjects--Topical Terms:
Gastronomía
Cocina--Técnica

LC Class. No.: TX651 / .H36 2021

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Biblioteca CRAI Dulce Chacón - Universidad Europea de Madrid

Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices and Culinary Applications

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