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Petersen, T., Meyer, C., Nursten, H. and Redzepi, R. (2006) Gastronomy: the ultimate flavour science? In: Bredie, W.L.P. and Petersen, M.A. (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 611-616. ISBN 9780444527424
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| Item Type: | Book or Report Section |
|---|---|
| Divisions: | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences |
| ID Code: | 13074 |
| Publisher: | Elsevier |
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