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Language: en
Pages: 528
Pages: 528
Type: BOOK - Published: 2018-01-04 - Publisher: Academic Press
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food prepa
Language: en
Pages: 434
Pages: 434
Type: BOOK - Published: 2016-02-29 - Publisher: John Wiley & Sons
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the re
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: 660
Pages: 660
Type: BOOK - Published: 2013-04-15 - Publisher: Academic Press
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutr
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