Introduction to Food Science: Water: A Kitchen-Based Workbook
Language: English
Published by Edible Knowledge, 2019
- Softcover
- Used
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
AbeBooks seller since March 24, 2009
Condition: Used - Very good
US$ 45.60
Quantity: 1 available
Add to basketItem description from seller
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G1948515067I4N00
- Title
- Introduction to Food Science: Water: A Kitchen-Based Workbook
- Author
- Cox, Dale W.
- Publisher
- Edible Knowledge
- Publication year
- 2019
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1948515067
- ISBN 13
- 9781948515061
- Edition
- 2nd Edition
- Item weight
- 0.9 pounds
Food Science is a discipline that's not well known, but the evidence of it is all around us, from our kitchens to our grocery stores to our favorite restaurants. Written by Dale Cox (B.S., M.S. Food Science with 23 years' experience in the industry), Edible Knowledge(R) courses are designed to be used in a "home lab" (the kitchen) by homeschoolers and anyone else with a desire to learn the science behind the food we eat. Each course contains food science theory along with exciting and challenging experiments designed for ages 10 and up.
This second workbook in the series, Introduction to Food Science: Water goes deep into that amazing compound, including presentations on water properties, solutions and dispersions, water activity, boiling and steam, and ice. The 18 included experiments are not just fun and engaging but are also designed to promote deep thinking and develop problem-solving skills. It is our hope at Beakers & Bricks that you will thoroughly enjoy learning about food science...
Knowledge You Can Eat!
"Synopsis" may belong to another edition of this title.
ThriftBooks-Atlanta
AUSTELL, GA, U.S.A.
AbeBooks seller since March 24, 2009
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