Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat

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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...

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Bibliographic Details
Main Author:	Faat, Farhan
Format:	Thesis
Language:	English
Published:	2014
Online Access:	https://ir.uitm.edu.my/id/eprint/16272/

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