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Culinary precisions and robustness of recipes

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https://hal.inrae.fr/hal-03231943
Contributor : Hervé This, Vo Kientza <>
Submitted on : Friday, May 21, 2021 - 11:34:14 AM
Last modification on : Tuesday, June 15, 2021 - 2:57:32 PM

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  • HAL Id : hal-03231943, version 1

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Hervé This, Vo Kientza. Culinary precisions and robustness of recipes. Handbook of Molecular Gastronomy, 2021. ⟨hal-03231943⟩

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