Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
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Kartei Details
Karten | 15 |
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Sprache | English |
Kategorie | Ernährung |
Stufe | Universität |
Erstellt / Aktualisiert | 04.09.2017 / 06.09.2017 |
Lizenzierung | Keine Angabe |
Weblink |
https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science
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Einbinden |
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