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      Call center-ul nostru va fi închis de 1 mai. Comenzile plasate în perioada 30 aprilie, ora 16.00 - 3 mai vor fi procesate și trimise începând cu 4 mai. Din cauza încărcării foarte mari la curieri în această perioadă, este posibil să apară mici întârzieri la livrare. Vă mulțumim pentru sprijin și înțelegere!

      The Science of Cooking

      The Science of Cooking

      Understanding the Biology and Chemistry Behind Food and Cooking
      Joseph Provost, Jeffrey Bodwin, Brenda Kelly, Mark Wallert, Keri L. Colabroy
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      0.0 / 10 ( 0 votes)
      Categories:
      Books in Foreign Languages, History of science and overview
      Language:
      Engleza
      Publishing Date:
      2016
      Publisher:
      Cover Type:
      Paperback
      Page Count:
      544
      ISBN:
      9781118674208
      Dimensions: l: 23.7cm | H: 15.9cm | 3.1cm | 814g
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      Publisher's Synopsis
      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.
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