Verfügbarkeit: Mouthfeel :: THWS Bibkatalog

Mouthfeel: how texture makes taste

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Bibliographische Detailangaben
Hauptverfasser:	Mouritsen, Ole G. 1950- (VerfasserIn), Styrbæk, Klavs (VerfasserIn)
Weitere Verfasser:	Johansen, Mariela (ÜbersetzerIn)
Format:	Elektronisch E-Book
Sprache:	English Danish
Veröffentlicht:	New York, NY Columbia University Press [2017]
Schriftenreihe:	Arts and traditions of the table : perspectives on culinary history
Schlagworte:	Food preferences Food texture Food > Sensory evaluation Taste Struktur Geschmack Lebensmittel
Online-Zugang:	DE-1043 DE-1046 DE-858 DE-Aug4 DE-M347 DE-898 DE-859 DE-860 DE-739 Volltext
Beschreibung:	1 Online-Ressource (xiv, 353 Seiten) Illustrationen, Diagramme (farbig)
ISBN:	9780231543248
DOI:	10.7312/mour18076

Internformat

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Datensatz im Suchindex

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dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	664 - Food technology
dewey-raw	664/.072
dewey-search	664/.072
dewey-sort	3664 272
dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie
doi_str_mv	10.7312/mour18076
format	Electronic eBook
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series2	Arts and traditions of the table : perspectives on culinary history
spelling	Mouritsen, Ole G. 1950- Verfasser (DE-588)110651057 aut Fornemmelse for smag Mouthfeel how texture makes taste Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen New York, NY Columbia University Press [2017] © 2017 1 Online-Ressource (xiv, 353 Seiten) Illustrationen, Diagramme (farbig) txt rdacontent c rdamedia cr rdacarrier Arts and traditions of the table : perspectives on culinary history Food preferences Food texture Food Sensory evaluation Taste Struktur (DE-588)4058125-1 gnd rswk-swf Geschmack (DE-588)4157026-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Struktur (DE-588)4058125-1 s Geschmack (DE-588)4157026-1 s 1\p DE-604 Styrbæk, Klavs Verfasser (DE-588)1171001797 aut Johansen, Mariela trl Erscheint auch als Druck-Ausgabe 978-0-231-18076-4 https://doi.org/10.7312/mour18076 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Mouritsen, Ole G. 1950- Styrbæk, Klavs Mouthfeel how texture makes taste Food preferences Food texture Food Sensory evaluation Taste Struktur (DE-588)4058125-1 gnd Geschmack (DE-588)4157026-1 gnd Lebensmittel (DE-588)4034870-2 gnd
subject_GND	(DE-588)4058125-1 (DE-588)4157026-1 (DE-588)4034870-2
title	Mouthfeel how texture makes taste
title_alt	Fornemmelse for smag
title_auth	Mouthfeel how texture makes taste
title_exact_search	Mouthfeel how texture makes taste
title_full	Mouthfeel how texture makes taste Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
title_fullStr	Mouthfeel how texture makes taste Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
title_full_unstemmed	Mouthfeel how texture makes taste Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
title_short	Mouthfeel
title_sort	mouthfeel how texture makes taste
title_sub	how texture makes taste
topic	Food preferences Food texture Food Sensory evaluation Taste Struktur (DE-588)4058125-1 gnd Geschmack (DE-588)4157026-1 gnd Lebensmittel (DE-588)4034870-2 gnd
topic_facet	Food preferences Food texture Food Sensory evaluation Taste Struktur Geschmack Lebensmittel
url	https://doi.org/10.7312/mour18076
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