8.2: What are the components of meat?

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En provenance du cours de Université des sciences et technologies de Hong Kong
The Science of Gastronomy
178 notes
Université des sciences et technologies de Hong Kong
178 notes
À partir de la leçon
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.

Rencontrer les enseignants

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