Seaweeds: phycogastronomy - the culinary science of seaweeds

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationCRC Handbook of Molecular Gastronomy : Scientific Foundations and Culinary Applications
EditorsRóisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza
Number of pages6
PublisherCRC Press
Publication date2021
ISBN (Print)9781466594784
ISBN (Electronic)9780429168703
Publication statusPublished - 2021

ID: 221749712