Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooki...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2014
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/16272/1/16272.pdf https://ir.uitm.edu.my/id/eprint/16272/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Teknologi Mara |
| Language: | English |