عنوان
پدید آورنده
موضوع
رده
TX545 .O986 2015
TX545
.
O986
2015
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
1466554800
(Number (ISBN
9781466554801
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Cooking as a chemical reaction :
General Material Designation
[Book]
Other Title Information
culinary science with experiments /
First Statement of Responsibility
Sibel Özilgen.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xv, 283 pages :
Other Physical Details
illustrations ;
Dimensions
26 cm
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
1. Measurements and Units -- 2. Basic Food Chemistry -- 3. Water in Culinary Transformations -- 4. Carbohydrates in Culinary Transformations -- 5. Proteins in Culinary Transformations -- 6. Fats and Oils in Culinary Transformations -- 7. Sensory Properties of Foods: Keys to Developing the Perfect Bite -- 8. Food Additives in Culinary Transformations.
0
TOPICAL NAME USED AS SUBJECT
Chemistry, Technical-- Experiments.
Food-- Analysis.
Food-- Composition.
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
07
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX545
Book number
.
O986
2015
PERSONAL NAME - PRIMARY RESPONSIBILITY
Ozilgen, Z. Sibel.
ORIGINATING SOURCE
Date of Transaction
20201222121309.0
Cataloguing Rules (Descriptive Conventions))
rda
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
270410
Y
