口感科學：由食物質地解讀大腦到舌尖的風味之源 (Mouthfeel：How Texture Makes Taste)（歐雷 · 莫西森; Ole G. Mouritsen; 克拉夫斯 · 史帝貝克; Klavs Styrbæk）（大寫出版 2018）

  • 书名：口感科學：由食物質地解讀大腦到舌尖的風味之源 (Mouthfeel：How Texture Makes Taste)
  • 出版社：大寫出版
  • 作者：歐雷 · 莫西森; Ole G. Mouritsen; 克拉夫斯 · 史帝貝克; Klavs Styrbæk
  • 出版年份：2018
  • 电子书格式： epub
  • 简介：Dive into the fascinating world of food texture with “Mouthfeel: How Texture Makes Taste.” This book, by Ole G. Mouritsen and Klavs Styrbæk, explores the intricate relationship between food texture, flavor perception, and the brain’s response to taste. Discover the science behind the delightful mouthfeel of various foods and learn how texture significantly impacts our overall enjoyment of culinary experiences. From the satisfying crunch of a crisp apple to the smooth melt of a rich chocolate, understand the sensory mechanisms behind these sensations. Uncover the secrets of taste and texture! A must-read for food scientists, chefs, and anyone passionate about food and culinary science.
  • ISBN：9789579689298, 97895
  • 下载地址（点击下载）：
    隐藏内容
    本内容登录后免费查看
声明：本站所有文章，如无特殊说明或标注，均为本站原创发布。任何个人或组织，在未征得本站同意时，禁止复制、盗用、采集、发布本站内容到任何网站、书籍等各类媒体平台。如若本站内容侵犯了原著者的合法权益，可联系我们进行处理。