口感科學:由食物質地解讀大腦到舌尖的風味之源(收錄50道無國界全方位料理)
Douban
ISBN: 9789579689229
author:
Ole G.Mouritsen
/
Klavs Styrbæk
translator:
王翎
publishing house: 大寫出版
publication date: 2018
-11
binding: EPUB
price: NT550
Mouthfeel: How Texture Makes Taste
Ole G.Mouritsen / Klavs Styrbæk translator: 王翎
