Science Of Food
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Language: en
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Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier
The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for th
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Type: BOOK - Published: 2016-04-29 - Publisher: John Wiley & Sons
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies scien
Language: en
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
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Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
