Bibliografia

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