Mouthfeel

Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbaek investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.

Colaborand in laborator si bucatarie, Ole G. Mouritsen si Klavs Styrbaek investigheaza multiplele moduri in care textura alimentelor influenteaza gustul.