TAILIEUCHUNG - Molecular Gastronomy

“It takes a tough guy to raise a tender chicken!” the late Frank Perdue used to proclaim in his radio and t v advertisements. Physical chemist Hervé This (pronounced teess), the internationally controversial molecular gastro- nome, explains to us in understandable yet precise terms the science of ten- derness. | molecular gastronomy M lecular Gastronomy arts and traditions of the table arts and traditions of the table perspectives on culinary history Albert Sonnenfeld series editor Salt Grain of Life Pierre Laszlo translated by Mary Beth Mader Culture of the Fork Giovanni Rebora translated by Albert Sonnenfeld French Gastronomy The History and Geography of a Passion Jean-Robert Pitte translated by Jody Gladding Pasta The Story of a Universal Food Silvano Serventi and Fran oise Sabban translated by Antony Shugar Slow Food The Case for Taste Carlo Petrini translated by William McCuaig Italian Cuisine A Cultural History Alberto Capatti and Massimo Montanari translated by Áine O Healy British Food An Extraordinary Thousand Years of History Colin Spencer A Revolution in Eating How the Quest for Food Shaped America James E. McWilliams Sacred Cow Mad Cow A History of Food Fears Madeleine Ferrieres translated by Jody .

• Sinh học
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts
• BMC Cancer
• Thyroid cancer
• Papillary thyroid carcinoma
• Iodide uptake
• Thyroid cells
• BMC Pulmonary medicine
• Ciliary muconodular papillary tumor
• Adenocarcinoma in situ
• Interstitial infammation
• Basal cells
• Ciliated columnar epithelial cells
• Papillary thyroid cancer
• Thyroid epithelial cells
• Cell migration
• RNA pull down
• Paratesticular tumour
• Multiple endocrine neoplasm
• Mature ganglion cells
• Tumor invasiveness
• Invade surrounding
• Regulatory mechanisms
• Cancer cells
• báo cáo khoa học
• báo cáo hóa học
• công trình nghiên cứu về hóa học
• tài liệu về hóa học
• cách trình bày báo cáo