Publikationsdatum:
2017-10-04
Beschreibung:
Last August, four chefs sat around a table in a Madison, WI, restaurant, each with small samples of 10 tomato varieties. With nary a word spoken, the chefs tasted each morsel, then rated the flavor along dimensions represented by axes drawn on paper. Tomatoes high in sweetness and acidity fell...
Schlagwort(e):
Science and Culture, Front Matter
Print ISSN:
0027-8424
Digitale ISSN:
1091-6490
Thema:
Biologie
,
Medizin
,
Allgemeine Naturwissenschaft
Permalink