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..
-
The Art of Deception
KEVIN MITNICK
-
(ISC)2 CISSP Certified Information S...
Chapple, Mike
-
Rocket Propulsion Elements
Sutton, George P.; Biblarz, Oscar
-
JavaScript and JQuery
Jon Duckett
-
Social Engineering
Christopher Hadnagy
-
Excel 2013 Power Programming with VBA
John Walkenbach
-
Drones For Dummies
Mark LaFay
-
Amazon Fire TV For Dummies
McFedries, Paul
-
Office 365 For Dummies
Withee, Rosemarie
-
Fanatical Military Recruiting
JEB BLOUNT
-
The Data Warehouse Toolkit
Kimball, Ralph
-
Patterns, Principles, and Practices ...
Millett, Scott
-
Web Design with HTML, CSS, JavaScrip...
Jon Duckett
-
Mann\'s Introductory Statistics
Mann, Prem S.
-
Cybersecurity Essentials
Brooks, Charles V. W.
-
Storytelling with Data
Nussbaumer Knaflic, Cole