8.2: What are the components of meat?

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來自 The Hong Kong University of Science and Technology 的課程
The Science of Gastronomy
195 個評分
The Hong Kong University of Science and Technology
195 個評分
從本節課中
Module 7 and Module 8
This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

與講師見面

  • King L. Chow
    King L. Chow
    Professor
    Division of Life Science
  • Lam Lung Yeung
    Lam Lung Yeung
    Associate Professor
    Department of Chemistry

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