Cooking as a Chemical Reaction: Culinary Science with Experiments, Second Edition

2nd Edition

Z. Sibel Ozilgen

CRC Press
July 8, 2019 Forthcoming
Textbook - 312 Pages - 31 B/W Illustrations
ISBN 9781138597129 - CAT# K387517

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With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.


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