Squid: Gastrophysics of squid - from gastronomy to science and back again

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

  • Mouritsen, Ole G.
  • Charlotte Vinther Schmidt
  • Peter Lionet Faxholm
  • Mathias Porsmose Clausen
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 pages4
PublisherCRC Press
Publication date2021
ISBN (Print)9781466594784
ISBN (Electronic)9780429168703
Publication statusPublished - 2021

ID: 209458807