Food science and the culinary arts /

"Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the dev...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Gibson, Mark (Author)
Other Authors: Newsham, Pat (Illustrator)
Format: Electronic eBook
Language:Inglés
Published: London, United Kingdom : Academic Press is an imprint of Elsevier, [2018]
Subjects:
Food > Analysis.
Cooking.
Food Analysis
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Cooking
Food > Analysis
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Internet

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