Food /
Series: Experimenting with everyday science Published by : Chelsea House, (New York, NY :) Physical details: 168 p. : col. ill. ISBN:9781438135007; 1438135007; 9781604131734; 1604131734. Year: 2010Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
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W. Ross Macdonald School Library General Stacks | Non-fiction | 641.3 TOM (Browse shelf (Opens below)) | Copy: 1 | Available | 2013-1472 |
Includes bibliographical references (p. 158-160) and index.
The need for food -- The chemistry of food -- The heat is on (and off!) -- Sugar and spice -- Sauces, soups, and stews -- What the future holds.
Examines some of the scientific principles involved in food, and provides scientific activities and experiments that demonstrate those principles.
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