Cooking as a Chemical Reaction: Culinary Science with Experiments
Author:   Z. Sibel Ozilgen (Yeditepe University, Istanbul, Turkey)
Publisher:   Taylor & Francis Ltd
Edition:   2nd edition
ISBN:  

9781138597129


Pages:   392
Publication Date:   24 June 2019
Format:   Hardback
Availability:   In Print   Availability explained
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Cooking as a Chemical Reaction: Culinary Science with Experiments


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Author:   Z. Sibel Ozilgen (Yeditepe University, Istanbul, Turkey)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Edition:   2nd edition
Weight:   0.544kg
ISBN:  

9781138597129


ISBN 10:   1138597120
Pages:   392
Publication Date:   24 June 2019
Audience:   College/higher education ,  General/trade ,  Tertiary & Higher Education ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Sibel Ozilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications and books, one of which concerns the eating habits of preschool children (Alfa Publishing Co., Turkey, 2007). Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups.

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