Cooking as a Chemical Reaction: Culinary Science with Experiments (Bog, Hardback, Engelsk)
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Cooking as a Chemical Reaction: Culinary Science with Experiments

(Bog, Hardback, Engelsk)
Forfatter: Z. Sibel (Yeditepe University Ozilgen
Cooking as a Chemical Reaction: Culinary Science with Experiments
Forlag: Taylor & Francis Ltd

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With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.

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Alle detaljer

Forlag Taylor & Francis Ltd
Forfatter Z. Sibel (Yeditepe University Ozilgen
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2 ed
Udgivelsesdato 24-06-2019
Første udgivelsesår 2019
Illustrationer 303 Halftones, black and white; 31 Illustrations, black and white
Originalsprog United Kingdom
Sideantal 392
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 392 pages, 303 Halftones, black and white; 31 Illustrations, black and white
Mål 185 x 261 x 28
ISBN-13 / EAN-13 9781138597129