The Science of Cooking
1925 Kč
Sleva až 70% u třetiny knih
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.
| Autor: | Provost, Joseph; Bodwin, Jeffrey; Kelly, Brenda; Wallert, Mark; Colabroy, Keri L. |
| Nakladatel: | John Wiley & Sons Inc |
| ISBN: | 9781118674208 |
| Rok vydání: | 2016 |
| Jazyk : | Angličtina |
| Vazba: | Paperback / softback |
| Počet stran: | 544 |
Mohlo by se vám také líbit..
-
Marketing 4.0
Philip Kotler
-
The Art of Deception
KEVIN MITNICK
-
The Design Thinking Playbook
Lewrick, Michael
-
The Bitcoin Standard
Ammous, Saifedean
-
Managing for Happiness
Appelo Jurgen
-
(ISC)2 CISSP Certified Information S...
Chapple, Mike
-
Inspired
Cagan, Marty
-
JavaScript and JQuery
Jon Duckett
-
The 12 Week Year
Brian Moran
-
Social Engineering
Christopher Hadnagy
-
Strategy Beyond the Hockey Stick
Bradley
-
HTML and CSS
Jon Duckett
-
A Beautiful Constraint
Morgan, Adam; Barden, Mark
-
Market Wizards
Schwager Jack
-
The Little Book of Common Sense Inves...
John C. Bogle
-
Excel 2013 Power Programming with VBA
John Walkenbach