Items related to 烹饪科学原理(精)
Synopsis
本书以饮食为中心，以一种易于理解的方式呈现了化学和生物学的概念，如分子结构、化学键、细胞、信号转导和生物分子结构等内容，这些基本概念对于烹饪必不可少。同时，为了让读者能够运用批判性思维去思考与化学和生物相关的基本原理，本书还提供了一系列以食品和烹饪为基础的实验室活动作为实践性的学习机会，例如，读者将会学习到干酪制作、肉类褐变和发酵过程背后的科学知识。 此外，本书还讲述了关于食物历史、疾病或食物相关疗法的有趣事实，所有这些都是在对食物背后的科学进行深入讨论的引导下进行的，旨在让厨房里的科学理论能真正应用到烹饪实践中，也让读者能有一次愉快的探索研究美食的学习之旅。
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Principles of Culinary Science(Chinese Edition)
ISBN 10: 7518431289
ISBN 13: 9787518431281
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Seller: liu xing, Nanjing, JS, China
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paperback. Condition: New. Language:Chinese.Paperback.Pub Date:2021-12-01 Pages:384 Publisher:China Light Industry Press Principles of Culinary Science aims to teach the basic concepts of biology and chemistry from the perspective of diet and cooking. and these basic concepts are both for cooking and Diet is essential. on this basis. the whole book introduces the scientific knowledge and scientific principles in food and cooking in detail. including various scientific theoretical foundations. such as molecular structur. Seller Inventory # NX002239
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