Hervé This

The chemist 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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La sous-traitance interne /
Participants: Héry, Michel, [ VerfasserIn, VerfasserIn ]; Agut, Gérard, [ MitwirkendeR, MitwirkendeR ]; Battreau, Marie, [ MitwirkendeR, MitwirkendeR ]; Battreau, Marie, [ MitwirkendeR ]; Bernard, Hervé, [ MitwirkendeR, MitwirkendeR ]; ...
Published: [2009]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Backlist eBook Package 2000-2013
Other Authors: “...Bernard, Hervé,...”
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