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).
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Published: 1967
Superior document: Mathématiques approfondies 1963/64
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Published: 2016
Superior document: Frontiers Research Topics
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Other Authors:
“...Joly, Hervé, 1966-...”
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Other Authors:
“...Seligmann, Herve,...”
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Superior document: Sonderdruck aus DB, Heft 49 vom 4.12.1998
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Published: 2008
Superior document: Études sur le XVIIIe siècle : Volume hors série 12
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Published: 2021;, 2021.
Superior document: Springer Proceedings in Physics ; v.262
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Published: 1992
Superior document: La stèle du port Fouilles du port ; 1
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Other Authors:
“...Seligmann, Hervé,...”
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Published: 2005;, 2005.
Superior document: Patrimoine de la Méditerranée
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Published: 1966
Superior document: Mathématiques approfondies 1964/65
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Published: [2017]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Contemporary eBook-Package 2016-2020
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Published: [2018]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Contemporary eBook-Package 2016-2020
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Published: [2007]
Superior document: Title is part of eBook package: De Gruyter EDP Sciences Backlist eBook Package 2000-2013