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|a Slavkin, Harold C.
|9 279116
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| 245 |
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|a Hacia una gastronomía molecular o ¿Que hay en el gusto?
|c Gordón J. Christensen
|h imp
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| 264 |
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|a Barcelona
|b Board
|c 2000
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| 300 |
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|a páginas: 86-90
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| 300 |
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|b ilus.
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|a Bimestral
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| 362 |
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|a 3; 2
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| 520 |
3 |
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|a El sabor es la cualidad que más habitualmente distingue la comida excelente de la simple corriente.
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| 650 |
1 |
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|a Gastronomia molecular
|9 60145
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| 650 |
1 |
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|a Receptores gustativos humanos
|9 279136
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| 650 |
1 |
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|a Odontologia
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| 710 |
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|a The Journal of the American Dental Association
|9 278768
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| 773 |
0 |
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|0 29807
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|a Slavkin, Harold C. The Journal of the American Dental Association
|d Barcelona Board 2000
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|x 1138-7750
|t JADA
|6 29807
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| 852 |
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|a UC-SALUD
|c HEMEROTECA
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|p 20000721
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