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Cooking As a Chemical Reaction : Culinary Science With Experiments, Hardcover...

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Last updated on 07 Jun, 2024 17:15:33 BSTView all revisionsView all revisions

Item specifics

Condition
Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust ...
Book Title
Cooking As a Chemical Reaction : Culinary Science With Experiment
ISBN
9781138597129
Subject Area
Technology & Engineering, Cooking, Science
Publication Name
Cooking As a Chemical Reaction
Item Length
10.2 in
Publisher
CRC Press LLC
Subject
Food Science, Methods / General, Chemistry / Industrial & Technical
Publication Year
2019
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.2 in
Author
Z. Sibel Ozilgen
Item Width
7.3 in
Number of Pages
398 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
CRC Press LLC
ISBN-10
1138597120
ISBN-13
9781138597129
eBay Product ID (ePID)
10038789736

Product Key Features

Author
Z. Sibel Ozilgen
Publication Name
Cooking As a Chemical Reaction
Format
Hardcover
Language
English
Subject
Food Science, Methods / General, Chemistry / Industrial & Technical
Publication Year
2019
Type
Textbook
Subject Area
Technology & Engineering, Cooking, Science
Number of Pages
398 Pages

Dimensions

Item Length
10.2 in
Item Height
1.2 in
Item Width
7.3 in

Additional Product Features

Edition Number
2
LCCN
2019-006672
Intended Audience
College Audience
Lc Classification Number
Tx545.O986 2019
Table of Content
Measurements and Units. Kitchen Terminology. Food Hygiene and Safety. Food Processing is All About Chemistry. Water in Culinary Transformations. Carbohydrates in Culinary Transformations. Proteins in Culinary Transformations. Fats and Oils in Culinary Transformations. Sensory Properties of Foods: Keys to Developing the Perfect Bite. The Science of Taste and Taste Pairing. Food Additives in Culinary Transformations. Glossary.
Copyright Date
2020
Dewey Decimal
664/.07
Dewey Edition
23
Illustrated
Yes

Item description from the seller

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Expert Trading Limited
John Boyer
9220 Rumsey Rd
Ste 101
21045-1956 Columbia, MD
United States
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Seller waited a full week before shipping so took two weeks to arrive. The book was new and shipped in a non-padded bag. I could have saved a buck and ordered on Amazon and probably received it in a day or two. Regrets….
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