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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking / ed. by César Vega, Job Ubbink, Erik van der Linden. by Series: Arts and Traditions of the Table: Perspectives on Culinary History
Material type: Text Text; Format: available online remote; Audience: Specialized;
Publisher: New York, NY : Columbia University Press, [2012]Copyright date: ©2012
Online resources:
Availability: Items available for reference: Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino: Not for loan (1)Call number: online - DeGruyter.