4.2: Demonstration – Factors affecting diffusion rate

Loading...
Просмотреть программу курса

Получаемые навыки

Nutrition, Chemistry, Food Science, Cooking

Рецензии

4.6 (оценок: 493)
  • 5 stars
    73.42%
  • 4 stars
    18.86%
  • 3 stars
    4.86%
  • 2 stars
    1.41%
  • 1 star
    1.41%
FA
11 сент. 2020 г.

Great course I learn many many things of this course I am chef\n\nplease also star some culinary course and food safety course for chefs\n\nI really appreciate of this course

TM
5 апр. 2019 г.

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

Преподаватели

  • Placeholder

    King L. Chow

    Professor
  • Placeholder

    Lam Lung Yeung

    Adjunct Associate Professor

Ознакомьтесь с нашим каталогом

Присоединяйтесь бесплатно и получайте персонализированные рекомендации, обновления и предложения.