FOOD
Seiten
2010
Chelsea House Publishers (Verlag)
978-1-60413-173-4 (ISBN)
Chelsea House Publishers (Verlag)
978-1-60413-173-4 (ISBN)
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Explores some of the scientific principles involved in the production, preparation, and preservation of food.
'Food' explores some of the scientific principles involved in the production, preparation and preservation of food. Hands-on activities help bring the science of food to life, with topics ranging from why food tastes the way it does to how acids and bases produce chemical changes in food as you make cheese and marinate meat.
'Food' explores some of the scientific principles involved in the production, preparation and preservation of food. Hands-on activities help bring the science of food to life, with topics ranging from why food tastes the way it does to how acids and bases produce chemical changes in food as you make cheese and marinate meat.
| Erscheint lt. Verlag | 30.10.2010 |
|---|---|
| Reihe/Serie | Experimenting with Everyday Science |
| Zusatzinfo | Illustrations (chiefly col.) |
| Verlagsort | Broomall |
| Sprache | englisch |
| Maße | 215 x 279 mm |
| Gewicht | 756 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-60413-173-X / 160413173X |
| ISBN-13 | 978-1-60413-173-4 / 9781604131734 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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