Faat, F. (2014). Molecular gastronomy: The influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat.
Chicago Style (17th ed.) CitationFaat, Farhan. Molecular Gastronomy: The Influence of Hedonic Characteristics and Perceived Values on Chefs’ Acceptance Towards Asam Pedas / Farhan Faat. 2014.
MLA (8th ed.) CitationFaat, Farhan. Molecular Gastronomy: The Influence of Hedonic Characteristics and Perceived Values on Chefs’ Acceptance Towards Asam Pedas / Farhan Faat. 2014.
Warning: These citations may not always be 100% accurate.