Cooking as a chemical reaction: culinary science with experiments
Auteur :
Ozilgen, Z. Sibel
Éditeur :
Taylor & Francis Ltd
ISBN :
9781138597129
Date de publication :
24 juin 2019
Dimensions :
25,4 x 17,8 cm
Poids :
544 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.