386,36 €
429,29 €
-10% with code: EXTRA
Gastronomy and Food Science
386,36 € 
- We will send in 10–14 business days.
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemi…
429.29
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- Publisher: Academic Press
- ISBN-10: 012820057X
- ISBN-13: 9780128200575
- Format: 21.6 x 27.9 x 1.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Gastronomy and Food Science (e-book) (used book) | bookbook.eu
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Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.EXTRA 10 % discount with code: EXTRA
386,36 €
429,29 €
We will send in 10–14 business days.
The promotion ends in 21d.13:38:54
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Academic Press
- ISBN-10: 012820057X
- ISBN-13: 9780128200575
- Format: 21.6 x 27.9 x 1.5 cm, minkšti viršeliai
- Language: English English
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.
Reviews