Home > Food Science Books > Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) ; Hervé This
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Herv Thistle, Molecular Gastronomy: Exploring the Science of Flavor

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7.2
7.2010

BVR Rating

7 reviews
Binding and pages quality

7.6

7.6010
Easy to read

7.6

7.6010
Easy to understand

7.6

7.6010
Genre

7.8

7.8010
Overall satisfaction

7.8

7.8010
Value for money

7.8

7.8010

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Analysis of 7 reviews for Herv Thistle, Molecular Gastronomy: Exploring the Science of Flavor
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BestViewsReviews analyzed 12,301 reviews for 9 products in the Food Science Books category.

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We analyzed a total of 7 reviews for this product out of which, 0 reviews were received in the last 6 months.

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The analysis indicates that around 0% reviews were positive while around 0% of reviews had negative sentiment.

BestViewsReviews Ranking and Score for Herv Thistle, Molecular Gastronomy: Exploring the Science of Flavor
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This product received a total score of 7.16 out of 10 , based on review sentiments and user opinions related to 6 features:

Binding and pages quality
Easy to read
Easy to understand
Genre
Overall satisfaction
Value for money
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