Cooking As a Chemical Reaction Culinary Science with Experiments |
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| Author:
| Ozilgen, Z. Sibel |
| ISBN: | 978-0-429-94490-1 |
| Publication Date: | Jun 2019 |
| Publisher: | Taylor & Francis Group
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| Imprint: | CRC Press |
| Book Format: | Digital (delivered electronically) |
| List Price: | USD $99.95USD $150.00USD $110.00 |
Book Description:
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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.
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.