8.2: What are the components of meat?

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From the course by The Hong Kong University of Science and Technology
The Science of Gastronomy
151 ratings
The Hong Kong University of Science and Technology

The Science of Gastronomy

151 ratings
From the lesson
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.

Meet the Instructors

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