The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking (Bog, Paperback / softback, Engelsk)

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking (Bog, Paperback / softback, Engelsk)

Af: J Provost


Forlag: John Wiley & Sons Inc

  • Type: Bog
  • Format: Paperback / softback
  • Sprog: Engelsk Sprog: Engelsk
  • ISBN-13: 9781118674208
  • Udgivelsesdato: 21-06-2016
  • Første udgivelsesår: 2016
  • Originalsprog: United States
  • Sideantal: 544
  • Indbinding: Paperback / softback
  • Forlag: John Wiley & Sons Inc
  • Sideoplysninger: 544 pages
  • Mål: 159 x 237 x 31

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Beskrivelse

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell.

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