Γίνε μέλος Το Καλάθι μου Λίστα Login Ο Λογαριασμός μου Βοήθεια ΑΝΑΖΗΤΗΣΗ   [Βοήθεια] [ok] ΚΑΤΗΓΟΡΙΕΣ ΒΙΒΛΙΩΝ   0 ACCOUNTING ALBUMS ANTHROPOLOGY ARCHITECTURE ART BIOGRAPHIES BIOLOGY BIOLOGY- BODY BODY/MIND/SPIRIT BODY-MIND-SPIRIT BUSINESS CHEMISTRY CHILDREN'S BOOKS CHRISTMAS BOOKS CIVIL ENGINEERING COMICS COMPUTER SCIENCE COOKING ECONOMICS EDUCATION ELECTRONIC ENGINEERING ENTERTAINMENT/HOBBIES ENTERTAINMENT-HOBBIES EUROPEAN UNION FASHION FINANCE GENERAL DICTIONARIES/ENCYCLOPEDIAS GENERAL DICTIONARIES-ENCYCLOPEDIAS GEOLOGY Hardback HISTORY HOSPITALITY/TOURISM HOSPITALITY-TOURISM LANGUAGE DICTIONARIES LANGUAGE TEACHING LAW LIBRARIES LIBRARIES/INFORMATION SYSTEMS LIBRARIES-INFORMATION SYSTEMS LINGUISTICS LITERATURE MANAGEMENT MANUFACTURING MARKETING MASS MEDIA MATHEMATICS MECHANICAL ENGINEERING MEDICINE METAPHYSICS - PARAPSYCHOLOGY METAPHYSICS / PARAPSYCHOLOGY Paperback PHILOSOPHY PHYSICS POLITICS PSYCHOLOGY RELIGION SCIENCE SHIPPING SOCIOLOGY SPORTS AND FITNESS ΒΟΗΘΗΜΑΤΑ ΟΕΔΒ     Βρίσκεστε εδώ: Αρχική > ΒΙΒΛΙΑ > CHEMISTRY > FOOD CHEMISTRY MOLECULES, MICROBES, AND MEALS THE SUPRISING SCIENCE OF FOOD KELLY () ALAN Αρχική τιμή: 28,61€ Τελική τιμή (με ΦΠΑ): 25,18€ Διαθεσιμότητα: Διαθέσιμο Χρόνος Παράδοσης: 24 - 48 ώρες [προσθήκη στο καλάθι] Έχετε στο καλάθι σας 0 προϊόν. [παραγγείλτε τώρα] [προσθήκη στη λίστα] [αποστολή σε φίλο] Περιγραφή The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood. Αλλες Λεπτομέρειες ISBN: 9780190687694 Εκδότης: OXFORD UNIVERSITY PRESS Έτος Έκδοσης: 2019 Αριθμός Έκδοσης: 1 Αριθμός Σελίδων: 271 Φυσική Περιγραφή: Hardback Κατηγορία Αρχική > ΒΙΒΛΙΑ > CHEMISTRY > FOOD CHEMISTRY Βαθμολογία αναγνωστών [βαθμολογήστε αυτό το προϊόν] ΠΕΛΑΤΕΣ ΠΟΥ ΑΓΟΡΑΣΑΝ ΑΥΤΟ ΤΟ ΠΡΟΙΟΝ ΑΓΟΡΑΣΑΝ ΕΠΙΣΗΣ BEST BOOK HUNTERS Α.Ε. © 2006 | Νομικό Σημείωμα | Ασφάλεια συναλλαγών | Λοιπές Πληροφορίες powered by eShopKey