Hervé This
Hervé This (; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations). Provided by Wikipedia
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Published: [2021]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Contemporary eBook-Package 2016-2020
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Published: [2016]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Contemporary eBook-Package 2016-2020
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Published: [2004]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Backlist eBook Package 2000-2013
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Published: [2010]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Backlist eBook Package 2000-2013
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Published: [2013]
Superior document: Title is part of eBook package: De Gruyter PUP eBook-Package 2000-2015
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Published: 2021
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Other Authors:
“...Drévillon, Hervé...”
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Other Authors:
“...Glotin, Herve,...”
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Published: 2008;, 2008
Superior document: Droit et religions
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Published: 2000.
Superior document: Researching Western Contemporary Cultures ; Volume 2
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Published: 2014.
Superior document: Digital Signal and Image Processing Series
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Published: 2011
Superior document: Quaternary international 245,2
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Published: 2008.
Superior document: A commentary on the United Nations Convention on the Rights of the Child,
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Published: 2008
Superior document: Enthalten in Ägypten und Levante Wien, 2008 18 (2008), S. [327] - 339
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Published: 2005
Superior document: Archéologie et histoire romaine 14
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Other Authors:
“...Dejean, Hervé...”
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Published: [2000]
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Published: 2020;, 2020.
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Published: 1979
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Published: 2021.
Superior document: Beaux Livres Ser.