Prev. Article Next Article Table of Contents

Addition/Correction

Correction to “Science of Food and Cooking: A Non-Science Majors Course” (J. Chem. Educ. 2009, 86, 311–315)

Deon T. Miles

Department of Chemistry, Sewanee: The University of the South, Sewanee, TN 37383-1000

J. Chem. Educ., 2009, 86 (8), p 925

DOI: 10.1021/ed086p925.2

Publication Date (Web): August 1, 2009

Abstract

Corrects a mistaken citation in an earlier article.

Keywords (Audience):

First-Year Undergraduate / General

Keywords (Domain):

Curriculum

Keywords (Feature):

Corrections

Keywords (Subject):

Food Science

View: Hi-Res PDF | PDF w/ Links

Tools

SciFinder Links

Explore by:

Author of this Article Any Author Research Topic

History

Received: August 03, 2009

Recommend & Share

Related Content

Science of Food and Cooking: A Non-Science Majors CourseJournal of Chemical Education
- Science of Food and Cooking: A Non-Science Majors Course
  Deon T. Miles and Jennifer K. Bachman
  Journal of Chemical Education 2009 86 (3), p 311
  Abstract:
  Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific ...
  Abstract | PDF w/ Links | Hi-Res PDF
Science of Food and CookingJournal of Chemical Education
- Science of Food and Cooking
  Arrietta W. Clauss
  Journal of Chemical Education 2009 86 (3), p 315
  Abstract: Provides a listing of additional resources available through JCE for exploring food science.
  Abstract | PDF w/ Links | Hi-Res PDF
The Chemistry of Perfume: A Laboratory Course for Nonscience MajorsJournal of Chemical Education
- The Chemistry of Perfume: A Laboratory Course for Nonscience Majors
  Jennifer L. Logan and Craig E. Rumbaugh
  Journal of Chemical Education 2012 89 (5), pp 613–619
  Abstract: “The Chemistry of Perfume” is a lab-only course for nonscience majors. Students learn fundamental concepts of chemistry through the context of fragrance, a pervasive aspect of daily life. The course consists of laboratories pertaining to five units: ...
  Abstract | Full Text HTML | PDF w/ Links | Hi-Res PDF

Select a CAS section from the 5 main topical divisions below:

Addition/Correction

Correction to “Science of Food and Cooking: A Non-Science Majors Course” (J. Chem. Educ. 2009, 86, 311–315)

Abstract

Keywords (Audience):

Keywords (Domain):

Keywords (Feature):

Keywords (Subject):

Tools

SciFinder Links

History

Recommend & Share

Related Content

Science of Food and Cooking: A Non-Science Majors Course

Science of Food and Cooking

The Chemistry of Perfume: A Laboratory Course for Nonscience Majors

See also:

JOURNALS

BOOKS

C&EN

TOOLS

COMMUNITIES

DIRECTORIES & DATABASES

LEGACY MAGAZINES

Products

User Resources

Support

Partners

Search ACS Publications