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: 2006.
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Published: 2013
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Published: [2015]
Superior document: Radboud Studies in Humanities Series ; Volume 5
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“...Hervé Inglebert --...”
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Published: 2014;, 2014.
Superior document: Schriften des Historischen Kollegs. Kolloquien ; 88
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Published: 2018.
Superior document: Brill's Companions to European History, Volume 13
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Published: 1991
Superior document: L'Égypte restituée [1]
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Published: 1994
Superior document: L'Égypte restituée 2
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Published: 1997
Superior document: L'Égypte restituée 3
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Published: 2017.
Superior document: Library of the Written Word. The Handpress World, Volume 59
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Published: 2008.
Superior document: Poznań studies in the philosophy of the sciences and the humanities, 96
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Published: 2007.
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Published: 2011.
Superior document: Works issued by the Hakluyt Society, 3rd ser., no. 23-24
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Published: 2009
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Published: [2022]
Superior document: Title is part of eBook package: De Gruyter Lynne Rienner Press Complete eBook-Package 2013-2000
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Published: 2010.
Superior document: Legal aspects of sustainable development, v. 7
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“...Touorizou Hervé Somé --...”
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Published: [2022]
Superior document: Quaternary international Vol. 636
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Published: [2019]
Superior document: Title is part of eBook package: De Gruyter DGBA Theology and Religious Studies <1990
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Published: 2022
Superior document: Histo.art