ISBN: 9781948515061 - introduction to food science: water: a kitchen-based workbook: 2 (edible knowledge) (15 resultados)

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Condición: New.

Paperback or Softback. Condición: New. Introduction to Food Science: Water: A Kitchen-Based Workbook. Book.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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® 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.…

Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Condición: New. Print on Demand pp. 170.

Condición: New. Print on Demand pp. 170.

Condición: New. PRINT ON DEMAND pp. 170.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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® 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.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. &Uumlber den AutorrnrnDale Cox grew up in several places around the country while his father served in the United States Air Force. He holds a BS and MS in Food Science and lived for two years in Mexico while serving a mission for his church. F.…

Taschenbuch. Condición: Neu. Introduction to Food Science | Water: A Kitchen-Based Workbook | Dale W Cox | Taschenbuch | Edible Knowledge | Kartoniert / Broschiert | Englisch | 2019 | Edible Knowledge | EAN 9781948515061 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.…