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Experiments with food demonstrate various scientific principles and produce eatable results. Includes beef jerky, cottage cheese, synthetic cola, and pudding.
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Book Description Lippincott Williams & Wilkins. Library Binding. Condition: Good. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less. Seller Inventory # G0397318537I3N00
Book Description Lippincott Williams & Wilkins Publishers, 1979. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 0397318537-2-4
Book Description Library Binding. Condition: Good. Light foxing to the page edges. Good condition is defined as: a copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Most items will be dispatched the same or the next working day. Seller Inventory # mon0009496879
Book Description Lippincott Williams & Wilkins Publishers, 1979. Library Binding. Condition: Used: Good. Seller Inventory # SONG0397318537
Book Description J.B. Lippincott Co,, New York, 1979. Soft Cover. Condition: Very Good. Giulio Maestro (illustrator). Cover has light shelf-wear, otherwise unread. By applying some basic principles of science to some familiar foodstuffs, you can learn about the nature of these foods, about how they change - and about how we sense these changes. A great way for kids to learn about food and science at the same time. Size: 5.5 X 8 " 126 Pages. Seller Inventory # 44579