Cooking as a chemical reaction: culinary science with experiments: by Sibel Özilgen, Boca Raton, CRC Press, 2019, 392 pp., $79.95, ISBN 9781138597129
Food, Culture, and Society（2021）
摘要
As a teaching scientist who leads Yeditepe University’s Gastronomy and Culinary Arts department, Associate Professor Sibel Ozilgen’s curricula focus on integrating science into culinary education. ...
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