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This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. Translated by M. B. DeBevoise. Columbia University Press, 2006.
The author argues that recognizing error requires experiments in which relevant parameters are controlled, because that is how competing explanations are separated.
Hervé This, Molecular Gastronomy: Exploring the Science of Flavor, trans. M. B. DeBevoise (Columbia University Press, 2006), essay10, printed50; supplied PDF79.
PDF sheet 79
This2006MolecularGastronomy, PDF sheet 79
Controlling parameters
Fresh source and locator audit; restored author and translator. Paraphrase verified; supports controlled parameters, not exclusive one-factor design.
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