Utvidet returrett til 31. januar 2025

The Chemistry of Food and Nutrition

Om The Chemistry of Food and Nutrition

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. If you want to learn more about food how to make food, this book it will help you a lot!

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  • Språk:
  • Engelsk
  • ISBN:
  • 9781805479666
  • Bindende:
  • Paperback
  • Sider:
  • 74
  • Utgitt:
  • 14. mars 2023
  • Dimensjoner:
  • 216x5x280 mm.
  • Vekt:
  • 213 g.
  • BLACK NOVEMBER
Leveringstid: 2-4 uker
Forventet levering: 19. desember 2024

Beskrivelse av The Chemistry of Food and Nutrition

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

If you want to learn more about food how to make food, this book it will help you a lot!

Brukervurderinger av The Chemistry of Food and Nutrition



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