Mouthfeel : how texture makes taste

Author(s)

• Mouritsen, Ole G.
• Styrbæk, Klavs
• Johansen, Mariela

Bibliographic Information

Mouthfeel : how texture makes taste

Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen

（Arts and traditions of the table : perspectives on culinary history）

Columbia University Press, 2018, c2017

• : pbk

Other Title

Fornemmelse for smag

Note

Includes bibliographical references (p. 335-338) and index

Details

• NCID: BB27039664
• ISBN:
  • 9780231180771
• LCCN: 2016032426
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Original Language Code: dan
• Place of Publication: New York
• Pages/Volumes: xiv, 353 p.
• Size: 26 cm
• Classification:
  • DC23 : 664/.072
• Subject Headings:
  • LCSH : Food texture
  • LCSH : Taste
  • LCSH : Food -- Sensory evaluation
  • LCSH : Food preferences
  • LCSH : Cooking
• Parent Bibliography ID:
  • BA53642950