8.9: Does it matter to have more connective tissue or more muscle?

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강의 계획표 보기

배우게 될 기술

Nutrition, Chemistry, Food Science, Cooking

검토

4.6개(659개 평가)

  • 5 stars
    74.20%
  • 4 stars
    18.51%
  • 3 stars
    4.55%
  • 2 stars
    1.51%
  • 1 star
    1.21%

AS

2018년 7월 7일

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

TM

2019년 4월 5일

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

강사:

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    King L. Chow

    Professor

  • Placeholder

    Lam Lung Yeung

    Adjunct Associate Professor

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