The Science of Cooking
Understanding the Biology and Chemistry Behind Food and Cooking
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.
Specificaties
| ISBN/EAN | 9781118674208 |
| Auteur | Joseph J. Provost |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Paperback / gebrocheerd |
| Pagina's | 544 |
| Lengte | 241.0 mm |
| Breedte | 165.0 mm |