Science Of Food

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The Science of Food

Author	: Marty Jopson
Publisher	: Michael O'Mara Books
Total Pages	: 182
Release	: 2017-09-07
ISBN-10	: 9781782438632
ISBN-13	: 1782438637
Rating	: 4/5 (637 Downloads)

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Book Synopsis The Science of Food by : Marty Jopson

Download or read book The Science of Food written by Marty Jopson and published by Michael O'Mara Books. This book was released on 2017-09-07 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted.

The Science of Food Related Books

Language: en
Pages: 182

The Science of Food

Authors: Marty Jopson

Categories: Technology & Engineering

Type: BOOK - Published: 2017-09-07 - Publisher: Michael O'Mara Books

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In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kit

Language: en
Pages: 259

The Science of Food

Authors: P. M. Gaman

Categories: Cooking

Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier

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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for th

Language: en
Pages: 544

The Science of Cooking

Authors: Joseph J. Provost

Categories: Science

Type: BOOK - Published: 2016-04-29 - Publisher: John Wiley & Sons

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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies scien

Language: en
Pages: 499

Essentials of Food Science

Authors: Vickie A. Vaclavik

Categories: Technology & Engineering

Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media

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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical

Language: en
Pages: 335

Science of Food

Authors: K. B. Sherrington

Categories: Business & Economics

Type: BOOK - Published: 2010-08-20 - Publisher: Routledge

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First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Cateri