Written as a textbook with an online laboratory manual 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. Chapter…
by Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark
by Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark
by Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark
Written for students, this work covers a range of scientific principles of food, cooking and the science of taste and smell. Each chapter begins with biological, chemical and/or physical principles underlying food topics and a discussion of what is happening at molecular levels.
Written as a textbook with an online laboratory manual 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. Chapter…