Understanding the Science of Food: From molecules to mouthfeel 1st Edition by Sh
56,41 €
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. - Katherine Hanna, Faculty of Health, Queensland University of Technology.'. - Patrick Spicer, lecturer and researcher in food science.
Jetzt bei Ebay:
![Produktbild - Understanding the Science of Food: From molecules to mouthfeel [ paperback ] Cro](https://i.ebayimg.com/thumbs/images/g/-7YAAOSwblhf~uwe/s-l140.jpg)
