- Libreria
- >
- Libri in lingua
- >
- Economia, finanza e management
- >
- Industria alberghiera
The Science of Cooking - 9781118674208
Un libro in lingua di Provost Joseph J. Colabroy Keri L. Kelly Brenda S. Wallert Mark A. edito da John Wiley & Sons Inc, 2016
- € 68.30
- Il prezzo è variabile in funzione del cambio della valuta d’origine
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. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
Informazioni bibliografiche
- Titolo del Libro in lingua: The Science of Cooking
- Lingua: English
- Autori : Provost Joseph J. Colabroy Keri L. Kelly Brenda S. Wallert Mark A.
- Editore: John Wiley & Sons Inc
- Collana: John Wiley & Sons Inc (Paperback)
- Data di Pubblicazione: 02 Maggio '16
- Genere: SCIENCE
- Pagine: 522
- ISBN-10: 1118674200
- EAN-13: 9781118674208