The Science Of Food
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Language: en
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Pages: 178
Type: BOOK - Published: 2017-09-07 - Publisher: Michael O'Mara Books
In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kit
Language: en
Pages: 258
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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
Language: en
Pages: 376
Pages: 376
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 495
Pages: 495
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
Language: en
Pages: 544
Pages: 544
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
