Bibliothèque de cartes mémoires Saisir le code d'activation
Catégories
Alimentation
Næringarfræði
Fcb g
Alimentation
NCPT Diagnosis
Nutritional Care Process Terminology translation
Alimentation
Alimentation
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.