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商品＃:
153925982
Et Bilimi ve Gastronomisi
89% of respondents would recommend this to a friend
商品＃:
153925982
TWD 384
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*All items will import from TR
0 ratings
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QTY:
庫存僅剩10件。
立即訂購並活動它 Sunday, 十月 04
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Unlock the secrets of quality meat, from selection to preparation, with our insightful guide.
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What Stands Out
Professional Design
The cover features a sleek, professional design that effectively represents the themes of meat science and gastronomy, appealing to academicians and culinary enthusiasts alike.
High-Quality Print
Printed on premium quality paper, the cover delivers visual clarity and durability, ensuring that it stands out in any publication collection and maintains its appeal over time.
Thematic Relevance
Emphasizing cutting-edge research and culinary innovation, the cover successfully conveys the importance of meat science, making it a valuable addition for readers interested in food sciences.
產品詳情
- Et Bilimi ve Gastronomisi kitabında; kaliteli ve uygun etin özellikleri, seçimi, işlenmesi, hazırlanması, farklı tekniklerle pişirilmesi, muhafazası ve etin sağlık üzerine etkilerine dair bilgiler, et ve gastronomi bilimi harmanlanarak yalın bir anlatım ile sunulmuştur. Kitapta ;etin bileşimi ve yapısı, et kalitesine etki eden faktörler, etin mikrobiyolojik özellikleri, karkasın kısımları ve parçalanması, et ürünlerinin üretim yöntemleri, etin tüketim için hazırlanması, marine edilmesi, olgunlaştırılması, farklı tekniklerle pişirilmesi ve etin sağlık üzerine etkileri konularına yer verilmiştir. Kitap, başta et ve et ürünleri konusunda bilinçlenmek ve uzmanlaşmak isteyenler olmak üzere gıda mühendisliği ve gastronomi ve mutfak sanatları eğitimi alanlar, et ve et ürünleri üretimi, pişirilmesi ve hazırlanması ile ilgilenenler ve konu ile ilgili araştırma ve geliştirme faaliyetinde bulunan okuyuculara yönelik olarak hazırlanmıştır. Daha fazla göster
| Yayıncı | Nobel Akademik Yayıncılık |
| Yayınlanma Tarihi | 28 Temmuz 2022 |
| Baskı | 2. |
| Dil | Türkçe |
| Baskı Uzunluğu | 182 sayfa |
| ISBN-10 | 6254178184 |
| ISBN-13 | 978-6254178184 |
| Boyutlar | 15 x 2 x 21.5 cm |
Who Should Buy?
-
Culinary Students
Students studying culinary arts will benefit from the insights on meat science and gastronomy covered in this paper.
-
Professional Chefs
Chefs looking to enhance their culinary techniques with scientific knowledge about meat will find this resource extremely valuable.
-
Food Scientists
Food scientists researching meat properties and gastronomy applications can gain substantial insights from this academic paper.
-
Casual Cooks
Individuals who cook occasionally may not require the in-depth scientific knowledge this paper provides about meat.
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TWD 384
立即訂購並活動它 Sunday, 十月 04
This item is not restrict in my country.(Please click on above link if this item is not restrict in your country, So our team will review and allow.)
QTY:
庫存僅剩10件。
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特色和優勢
- Discover essential characteristics of quality meat.
- Learn effective selection, processing, and cooking techniques.
- Understand the health effects and microbiological properties of meat.
- Tailored for students and professionals in food engineering and gastronomy.
- Explore marinating, ripening, and various cooking methods.
- Ideal for anyone passionate about meat and culinary arts.
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