- 出版社：University of California Press
- 出版年月：2025年 04月
- ISBN：9780520397637
- 装丁：PAP
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装丁について
- 言語：ENG
- 巻数・ページ数：260 p.
- 分類： 有機化学（有機合成・天然物） , 食品科学一般
- DDC分類：664.07
- 内容紹介：
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Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do so.