The Science of Cooking

The Science of Cooking By Barham, Peter Published by Springer Publication Date: 2000-10-04 Subject: Medical General, Science General, Science Life Sciences General, Science Physics General, Science Chemistry - General, Science Life Sciences - General, Science Physics - General, Technology & Engineering Food Science General, Technology & Engineering Food Science - General, General Cookery & Recipes, Engineering: General, Food And Beverage Technology, Interdisciplinary Studies, Life Sciences: General Issues, Mathematics And Science, Medical Research, Technik Chemische Technik, Food & Drink: General, General Cookery & Recipes, Technology & Engineering Food Science General, Technology & Engineering, Food Science, General, Science Life Sciences General, Science, Life Sciences, Medical General, Medical, Science Physics General, Physics, Science General, Food And Beverage Technology, Life Sciences: General Issues, Medical Research, Mathematics And Science, Engineering: General, Interdisciplinary Studies, Chemistry, Science (General), Medicine, Life Sciences, Food Science, Anf: Technology Subject Keywords: baking; cooking; food preparation; roasting; teaching material Genre: General Cookery & Recipes, Technology & Engineering, Food Science, General, Science, Life Sciences, General, Medical, General, Science, Physics, General, Science, General, Food And Beverage Technology, Life Sciences: General Issues, Medical Research, Mathematics And Science, Engineering: General, Interdisciplinary Studies Target Audience: Tertiary education