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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.
Ernährung
GFuP KW 19
Gesundheitskomunikation
Ernährung
Weine Schweiz
Weine Schweiz