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 |
|---|---|
| Sprache | English |
| Kategorie | Ernährung |
| Stufe | Universität |
| Erstellt / Aktualisiert | 04.09.2017 / 06.09.2017 |
| Weblink |
https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science
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| Einbinden |
<iframe src="https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science/embed" width="780" height="150" scrolling="no" frameborder="0"></iframe>
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