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The science of cooking

understanding the biology and chemistry behind food and cooking
Forfatter:
Joseph J. Provost m.fl.
Summary: "We are excited to present the second edition of "The Science of Cooking. Understanding the Biology and Chemistry Behind Food and Cooking Second Edition" a comprehensive guide designed to enhance the learning experience for both students and instructors. With the addition of Ashley Corrigan Steffey as co-author, drawing from her extensive experience in teaching the course over the past several years, we bring an exciting new ideas and perspectives to this edition"
E-bog

The science of cooking (Engelsk)

Standard e-bog (Engelsk)

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Bognummer: 
669184
Nota udgivelsesår: 
2025
Udgave: 
Wiley, 2025, (2. udgave)
ISBN: 
9781394158218

Emneord

Fødevarer
Levnedsmidler
Gastronomi
Madlavning
Biokemi
Bioteknologi
66.8