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Cooking as a Chemical Reaction: Culinary Science with Experiments Ozilgen, Z. Sibel (Yeditepe University, Istanbul, Turkey) 2.º edición
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Cooking as a Chemical Reaction: Culinary Science with Experiments
Ozilgen, Z. Sibel (Yeditepe University, Istanbul, Turkey)
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.
392 pages, 303 Halftones, black and white; 31 Illustrations, black and white
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 24 de junio de 2019 |
| ISBN13 | 9781138597129 |
| Editores | Taylor & Francis Ltd |
| Páginas | 392 |
| Dimensiones | 261 × 185 × 28 mm · 930 g |
| Lengua | Inglés |
