Provost joseph j (31 risultati)
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Wallert, Mark A.,Kelly, Brenda S.,Colabroy, Keri L.,Provost, Joseph J.
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Paperback. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A.
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THE SCIENCE OF COOKING: UNDERSTANDING THE BIOLOGY AND CHEMISTRY BEHIND FOOD AND COOKING
PROVOST, JOSEPH J. & COLABROY & KELLY, BRENDA S. & WALLERT, MARK A.
Editore: WILEY, 2016
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- Prima edizione
Da: BRIER ROSE BOOKS, TEANECK, NJ, U.S.A.BRIER ROSE BOOKS
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Aggiungi al carrelloSoft cover. Condizione: Fine. 1st Edition. CLEAN STRONG AND TIGHT.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A.
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Da: Book Dispensary, Concord, ON, CanadaBook Dispensary
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Soft cover. Condizione: Very Good. VERY GOOD softcover, no marks in text, uncreased spine, clean exterior; a gently used copy. Book.
Environmental sampling for hazardous wastes : based on a workshop sponsored by the Committee on Environmental Improvement of the American Chemical Society, the U.S. Environmental Protection Agency, and the University of Nevada--Las Vegas, Las Vegas, Nevada, February 1-3, 1984 [Hazardous waste : questions and issues from the field; Uses of environmental testing in human health risk assessment; Assessing cyanide contamination from an aluminum smelter;2,3,7,8-Tetrachlorodibenzo-p-dioxin sampling methods; Field measurement of polychlorinated biphenyls in soil and sediment using a portable gas chromatograph; Using geostatistics in assessing lead contamination near smelters; Lead levels in blood of children around smelter sites in Dallas; etc
Schweitzer, Glenn E., 1930- ; Santolucito, John A. [H. Patricia Hynes, Clark W. Heath, Daniel J. Harris, Thomas M. Spittler,George T. Flatman, Joseph S. Carra,Ralph E. Thomas, Lloyd P. Provost, Delbert S. Barth, Benjamin J. Mason, John K. Taylor, Andre G. Journel, Walter Liggett]
Lingua: Inglese
Editore: Washington, D.C. : American Chemical Society, 1984., 1984
- Rilegato
Da: Joseph Valles - Books, Stockbridge, GA, U.S.A.Joseph Valles - Books
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Hardcover. Condizione: Very Good. x, 133 p. : ill. ; 24 cm. ; Series: ACS symposium series, 267 ; ISBN: 0841208840; 9780841208841 Series ISSN: 0097-6156 ;; National Library: 8806571 LCCN: 84-20480 ; OCLC: 11211006 ; Contents: Hazardous waste : questions and issues from the field / H. Patricia Hynes -- Uses of environmental testi…ng in human health risk assessment / Clark W. Heath, Jr. -- Assessing cyanide contamination from an aluminum smelter / Richard A. Burkhalter, Theodore J. Mix, Merley F. McCall, and Donald O. Provost -- 2,3,7,8-Tetrachlorodibenzo-p-dioxin sampling methods / Daniel J. Harris -- Field measurement of polychlorinated biphenyls in soil and sediment using a portable gas chromatograph / Thomas M. Spittler -- Using geostatistics in assessing lead contamination near smelters / George T. Flatman -- Lead levels in blood of children around smelter sites in Dallas / Joseph S. Carra -- An approach to the interdisciplinary design of multifactor experiments / Ralph E. Thomas -- Statistical methods in environmental sampling / Lloyd P. Provost -- Soil sampling quality assurance and the importance of an exploratory study / Delbert S. Barth and Benjamin J. Mason -- Quality assurance for a measurement program / John K. Taylor -- New ways of assessing spatial distributions of pollutants / Andre G. Journel -- Detecting elevated contamination by comparisons with background / Walter Liggett. ; ex-lib, stamps, label, date due, pocket ; VG. Book.
Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Steffey, Ashley L. Corrigan; Wallert, Mark A.
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: New.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Corrigan Steffey, Ashley L.; Wallert, Mark A.
- Brossura
Da: California Books, Miami, FL, U.S.A.California Books
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EUR 57,92
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EUR 58,33
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Paperback or Softback. Condizione: New. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. Book.
Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Steffey, Ashley L. Corrigan; Wallert, Mark A.
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Paperback. Condizione: new. Paperback. PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook break…s down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new Science for the Chef section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. The Science of Cooking: Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.Provides clear explanations and practical insights to future chefs, dietitians, and scientists alikeIncludes learning objectives, key concepts and end of chapter questionsContains a new selection of detailed recipes that demonstrate scientific processesIntegrates guided-inquiry activities that encourage active learning with structured exercisesFeatures inquiry-based cooking labs that offer experiential learning opportunities to deepen student understandingIncludes access to a companion website at _science_2e, for adopting professors with downloadable guided-inquiry activities and laboratories. Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Russell Books, Victoria, BC, CanadaRussell Books
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paperback. Condizione: New. Special order direct from the distributor.
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: New. 2025. 2nd Edition. paperback. . . . . .
Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Steffey, Ashley L. Corrigan; Wallert, Mark A.
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: As New. Unread book in perfect condition.
Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Steffey, Ashley L. Corrigan; Wallert, Mark A.
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Corrigan Steffey, Ashley L.; Wallert, Mark A.
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2025. 2nd Edition. paperback. . . . . . Books ship from the US and Ireland.
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Da: GoldBooks, Denver, CO, U.S.A.GoldBooks
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Paperback. Condizione: new. New Copy. Customer Service Guaranteed.
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Da: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermaniaRheinberg-Buch Andreas Meier eK
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Taschenbuch. Condizione: Neu. Neuware 624 pp. Englisch.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. Neuware 624 pp. Englisch.
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Da: Wegmann1855, Zwiesel, GermaniaWegmann1855
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Taschenbuch. Condizione: Neu. Neuware.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, 2nd Edition
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 2nd edition. 625 pages. 11.02x8.66x2.76 inches. In Stock.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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Paperback. Condizione: new. Paperback. PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook break…s down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new Science for the Chef section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. The Science of Cooking: Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.Provides clear explanations and practical insights to future chefs, dietitians, and scientists alikeIncludes learning objectives, key concepts and end of chapter questionsContains a new selection of detailed recipes that demonstrate scientific processesIntegrates guided-inquiry activities that encourage active learning with structured exercisesFeatures inquiry-based cooking labs that offer experiential learning opportunities to deepen student understandingIncludes access to a companion website at _science_2e, for adopting professors with downloadable guided-inquiry activities and laboratories. Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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EUR 78,12
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Paperback. Condizione: new. Paperback. PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook break…s down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new Science for the Chef section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. The Science of Cooking: Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.Provides clear explanations and practical insights to future chefs, dietitians, and scientists alikeIncludes learning objectives, key concepts and end of chapter questionsContains a new selection of detailed recipes that demonstrate scientific processesIntegrates guided-inquiry activities that encourage active learning with structured exercisesFeatures inquiry-based cooking labs that offer experiential learning opportunities to deepen student understandingIncludes access to a companion website at _science_2e, for adopting professors with downloadable guided-inquiry activities and laboratories. Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Corrigan Steffey, Ashley L.; Wallert, Mark A.
- Brossura
Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
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EUR 136,80
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Condizione: New. Brand new! Please provide a physical shipping address.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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EUR 78,00
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Taschenbuch. Condizione: Neu. Neuware Wiley-VCH GmbH, Boschstraße 12, 69469 Weinheim 624 pp. Englisch.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 72,20
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Taschenbuch. Condizione: Neu. The Science of Cooking | Understanding the Biology and Chemistry Behind Food and Cooking | Joseph J Provost (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2025 | Wiley John + Sons | EAN 9781394158218 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld,… gpsr[at]libri[dot]de | Anbieter: preigu.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 78,00
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Taschenbuch. Condizione: Neu. Neuware.
