Bibliografia

An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton: Mc Gee, H., McGee on Food and Cooking: 2004 null
Cours de Gastronomie Moléculaire n° 1: Science, technologie, technique culinaires : quelles relations?, Belin,: This, H., 2009 null
The New Kitchen Science, Houghton Mifflin Company,: Hillman, H., 2003 null
Applications des Sciences en Cuisine, Cheneliére Éducation,: Bouvier, L., Perreault, V., 2009 null
The Science of Cooking, Springer: Barham, P, 2000 null
Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History), Columbia University Press: This, H., 2008 null
Kitchen Mysteries: Revealing the Science of Food Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press,: This, H., 2009 null
Kitchen Chemistry, Royal Society of Chemistry, 2005: Lister, T., Blumenthal, H., 2005 null