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THE SCIENCE OF COOKING. A QUICK IMMERSION

MANS, CLAUDI

In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences-biology, physics and chemistry- a ...

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Búsqueda de Editorial : Tibidabo Ediciones / Colección : A QUICK IMMERSION

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