{"product_id":"9780367763350","title":"The Science of Thai Cuisine : Chemical Properties and Sensory Attributes","description":"\u003cp\u003eThis book approaches the art of cooking and serving from the perspective of science, proposing the rationales behind Thai culinary art with applied chemistry and sensory science. It bridges the gap between food science and culinary arts.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":52289108902199,"sku":"00000_00000_00000_00000","price":579.67,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/3548\/7543\/files\/9780367763350-1.jpg?v=1783107497","url":"https:\/\/kinokuniya.com.my\/products\/9780367763350","provider":"Books Kinokuniya Malaysia","version":"1.0","type":"link"}