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All books by this authorLee Jin-taek et al.

Lee Jin-taek et al.: Culinary Science & Sensory Evaluation

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Description

By performing a test of food type, nature and sensuality on food, we were able to publish a book that focused on understanding the scientific phenomenon of cooking manipulation. The first thing we've talked about in the '32s is the idea of cooking tools and recipes and food components to establish the theoretical concept that cooking requires. The March 3, 1992, issue of The New York Times described the recipes and principles each food was made. The March 3 article, based on the content of the "32" and "1", was presented with a method of sensuous evaluation of the flavor each food has, trying to enhance the understanding of the recipes and the science of cooking. The originals hope to be the guide for new students and interested people in cooking science, and they promise to continue to supplement the lack of futures through revisions.

Korean title: 조리과학 & 관능평가

Korean author: 이진택 외

Korean publisher: 백산출판사

ISBN-13: 9791165677503

이진택 외: 조리과학 & 관능평가

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