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Автор: Joseph J. Provost , Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
Название: The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Издательство: Wiley
Год: 2016
ISBN: 978-1118674208
Язык: English
Формат: pdf
Размер: 36,6 mb
Страниц: 544
Written as a textbook for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell.