- 出版社：Wiley
- 出版年月：2020年 02月
- ISBN：9781119430698
- 装丁：HRD
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装丁について
- 言語：ENG
- 巻数・ページ数：416 p.
- 分類： 食品科学一般
- DDC分類：641.3
- 内容紹介：
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This is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste.