Understanding the Biology and Chemistry Behind Food and Cooking
Omschrijving
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.
Ik heb een vraag over het boek: ‘The Science of Cooking - Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark A.’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
