364,90 €
429,29 €
-15% su kodu: ENG15
Gastronomy and Food Science
364,90 € 
- Išsiųsime per 10–14 d.d.
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…
364.90
2025-08-10 23:59:00
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- Leidėjas: Academic Press
- ISBN-10: 012820057X
- ISBN-13: 9780128200575
- Formatas: 21.6 x 27.9 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Gastronomy and Food Science + nemokamas atvežimas! | knygos.lt
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Aprašymas
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 15 % nuolaida su kodu: ENG15
364,90 €
429,29 €
Išsiųsime per 10–14 d.d.
Akcija baigiasi už 3d.15:53:23
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Leidėjas: Academic Press
- ISBN-10: 012820057X
- ISBN-13: 9780128200575
- Formatas: 21.6 x 27.9 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
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.
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