How do pastry and culinary chefs design sensory complexity?-Reference-Cited by-同舟云学术

How do pastry and culinary chefs design sensory complexity?

Published:2020-04 Issue: Volume:19 Page:100182
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Palczak Julie,Giboreau Agnès,Rogeaux Michel,Delarue Julien

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference38 articles.

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4. How to create a frame for collaboration between chefs and scientists – business as unusual at Nordic Food Lab;Bom Frøst;Int. J. Gastronomy Food Sci.,2018

5. Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters;Bom Frøst,2015

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