The chemistry of food
The chemistry of food
Book - 2021
Explains chemistry concepts in food, examining the chemicals present in food, how they change when cooked, how they react when mixed, how chemistry is used to understand nutrition, and the chemicals in food texture. Includes comics, sidebars, photographs, charts, a timeline of important events in food science, a periodic table, a glossary, and further resources.
Saved in:
Holdings -
Flett Middle School
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413320724463 | Walk-in only | Tween Nonfiction | 641.3 MOONEY |
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | 圖書 |
| 語言: | English |
| 出版: |
White River Junction, VT :
Nomad Press,
[2021]
|
| 叢編: | Inquire and investigate.
|
| 主題: |
MARC
| LEADER | 00000nam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 736004 | ||
| 008 | 211020s2021 vtua j b 001 0 eng d | ||
| 005 | 20240521122252.1 | ||
| 020 | |a 9781647410230 | ||
| 035 | |a (MnBnMLM)MLM07754039 | ||
| 040 | |a MnBnMLM |b eng |c MnBnMLM |e rda |d MnBnMLM | ||
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 092 | |a 641.3 MOONEY | ||
| 100 | 1 | |a Mooney, Carla, |d 1970- |e author. | |
| 245 | 1 | 4 | |a The chemistry of food / |c Carla Mooney ; illustrated by Traci Van Wagoner. |
| 264 | 1 | |a White River Junction, VT : |b Nomad Press, |c [2021] | |
| 300 | |a ix, 118 pages : |b illustrations (chiefly color) ; |c 26 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 490 | 1 | |a Inquire & investigate | |
| 500 | |a "Focus on science"--Cover page [4]. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Timeline -- The periodic table of elements -- A tasty experiment -- The chemicals in our food -- Cooking : a chemical reaction -- Nutrition : what makes food healthy? -- Flavor : mixing it up -- Texture : what food feels like. | |
| 510 | 3 | |a Booklist, |b 7/1/2021 | |
| 520 | |a Explains chemistry concepts in food, examining the chemicals present in food, how they change when cooked, how they react when mixed, how chemistry is used to understand nutrition, and the chemicals in food texture. Includes comics, sidebars, photographs, charts, a timeline of important events in food science, a periodic table, a glossary, and further resources. | ||
| 521 | 2 | |a 7-10. | |
| 521 | 8 | |a 990 |b Lexile. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Cooking |x Technique. | |
| 650 | 0 | |a Chemistry. | |
| 700 | 1 | |a Van Wagoner, Traci, |e illustrator. | |
| 830 | 0 | |a Inquire and investigate. | |
| 980 | |a SPS Sacajawea |h 641.3 MOONEY |m 22.95 |o 37413321303150 |r Standard Circulation |d Tween Nonfiction | ||
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