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Hervé This
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1	Hervé. Introduction/ general objectives of this meeting The terms of reference for Bio-Argo task team were accepted at the AST16. The announcement is done for a meeting to be held in Villefranche-sur-mer in early Januar Add to Reading List Source URL: www.argo.ucsd.edu Language: English - Date: 2016-01-14 14:13:57
2	Alchimistes aux fourneaux Photographies de Rip Hopkins/Agence VU’- Textes de Pierre Gagnaire et Hervé This Une exposition à la galerie Fraich’attitude à partir du 28 novembre Add to Reading List Source URL: www.riphopkins.com Language: French - Date: 2007-11-05 10:18:56
3	Hervé Philip: a summary of his contribution to Seismotectonics and Paleoseismology Jean-François Ritz (Géosciences Montpellier UMRIn this key note, I would like to pay tribute to the contribution of Hervé Phi Add to Reading List Source URL: www.emsc-csem.org Language: English - Date: 2010-03-08 09:02:22
4	The Method of Least Squares Hervé Abdi1 1 Introduction The least square methods (LSM) is probably the most popular technique in statistics. This is due to several factors. First, most common estimators can be casted wit Add to Reading List Source URL: www.utd.edu Language: English - Date: 2006-08-17 11:57:37 Econometrics Estimation theory Parametric statistics Generalized least squares Linear regression Gauss–Markov theorem Ordinary least squares Nonlinear regression Linear least squares Statistics Regression analysis Least squares
5	COMMENTARY Molecular gastronomy HERVÉ THIS is at the Institut National de la Recherche Agronomique (INRA), College de France, 11, Place Marcelin Berthelot, 75005 Paris. e-mail: Add to Reading List Source URL: kitchen-theory.com Language: English - Date: 2014-11-10 09:02:21 Spanish cuisine Condiments Mayonnaise Food science Emulsion Molecular gastronomy French fries Cooking Egg Food and drink Sauces French cuisine
6	PDF Document Add to Reading List Source URL: kitchen-theory.com Language: English - Date: 2014-11-10 09:02:36 Science Ferran Adrià Culinology Peter Barham Spherification Homaro Cantu Heston Blumenthal Hervé This Gastronomy Molecular gastronomy Food industry Food and drink
7	The ‘Molecular Gastronomy – Science in the Kitchen’ module is intended for the Nature, Life and Technology (NLT) lessons. The module was certified on 17 June 2010 by the NLT Steering Committee for use on the VWO i Add to Reading List Source URL: betavak-nlt.nl Language: English - Date: 2015-06-23 20:17:13 Cooking Hervé This Gastronomy Jean Anthelme Brillat-Savarin Foam Recipe Food Molecular gastronomy Food and drink Food industry
8	PDF Document Add to Reading List Source URL: www.hatcocorp.com Language: English - Date: 2014-03-06 14:45:33 Science Homaro Cantu Moto Cooking Iron Chef America Peter Barham Hervé This Heston Blumenthal Ferran Adrià Molecular gastronomy Food industry Food and drink
9	From methional to fried chicken Methional played centre stage at the recent Second International Contest for Note by Note Cooking. The challenge: to make dishes containing only methional and ‘pure’ compounds such as Add to Reading List Source URL: www.scienceinschool.org Language: English - Date: 2014-10-07 09:10:23 Olfactory system Limbic system Gustation Sensory system Sensory receptors Molecular gastronomy Olfaction Hervé This Odor Food and drink Nervous system Biology
10	Molecular GAStronomy_ Glamourising industrial gases - Gasworld Industrial Gas News Add to Reading List Source URL: www.atelierrestaurant.ca Language: English - Date: 2009-05-18 17:12:22 Science Ferran Adrià Industrial gas Nitrous oxide Nitrogen Hervé This Heston Blumenthal Gas Molecular gastronomy Chemistry Matter