zhongziso
搜索
zhongziso
首页
首页
功能
磁力转BT
BT转磁力
关于
使用教程
免责声明
磁力助手
Edx Science & Cooking From Haute Cuisine to Soft Matter Science
magnet:?xt=urn:btih:8d788dd363e2c460ab95ae7ec4def194e7f20fc1&dn=Edx Science & Cooking From Haute Cuisine to Soft Matter Science
磁力链接详情
文件列表详情
8d788dd363e2c460ab95ae7ec4def194e7f20fc1
infohash:
121
文件数量
4.22 GB
文件大小
2016-12-1 18:16
创建日期
2024-11-29 12:30
最后访问
相关分词
Edx
Science
&
Cooking
From
Haute
Cuisine
to
Soft
Matter
Science
01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).mp4 139.77 MB
00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).mp4 37.21 MB
00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (720p).mp4 14.32 MB
00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).mp4 52.8 MB
00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/HARSPU27T313-G003500_100 (720p).mp4 63.15 MB
00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).mp4 60.14 MB
01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).mp4 19.32 MB
01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp4 77.02 MB
01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp4 40.06 MB
01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).mp4 33.9 MB
01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).mp4 52.99 MB
01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).mp4 32.13 MB
01 Week 1/08 EL BULLI/HARSPC27T313-G001900_100 (720p).mp4 84.58 MB
01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4 137.95 MB
01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).mp4 25.44 MB
02 Week 2/01 ABOUT DAVE ARNOLD/HARSPU27T313-V027600 (720p).mp4 20.8 MB
02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).mp4 51.17 MB
02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).mp4 45.32 MB
02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).mp4 67.71 MB
02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (720p).mp4 36.38 MB
02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (720p).mp4 37.74 MB
02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (720p).mp4 58.48 MB
02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).mp4 36.56 MB
02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).mp4 33.42 MB
02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).mp4 30.06 MB
02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (720p).mp4 78.71 MB
03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).mp4 27.12 MB
03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (720p).mp4 9.37 MB
03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).mp4 49.84 MB
03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).mp4 67.99 MB
03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).mp4 47.13 MB
03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).mp4 39.38 MB
03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).mp4 70.65 MB
03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).mp4 30.42 MB
03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (720p).mp4 29.67 MB
03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (720p).mp4 12.7 MB
03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).mp4 110.03 MB
03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).mp4 63.03 MB
03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).mp4 85.86 MB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (1080p).mp4 47.77 MB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (720p).mp4 47.77 MB
03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (720p).mp4 29.83 MB
03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (1080p).mp4 36.2 MB
03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (720p).mp4 36.2 MB
04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (720p).mp4 30.71 MB
04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (720p).mp4 13.54 MB
04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (720p).mp4 14.53 MB
04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).mp4 46.1 MB
04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).mp4 39.43 MB
04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (720p).mp4 26.89 MB
04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).mp4 100.18 MB
04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).mp4 52.55 MB
04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).mp4 54.9 MB
04 Week 4/10 CANDY APPLE_ MICROSCOPIC VIEW/HARSPU27T313-V037200 (720p).mp4 58.01 MB
04 Week 4/11 HAROLD MCGEE_ ELASTICITY/HARSPU27T313-V036800 (720p).mp4 21.74 MB
04 Week 4/12 TRACY CHANG_ 1_1_1_1 CAKE/HARSPU27T313-V037100 (720p).mp4 11.69 MB
04 Week 4/13 NATHAN MYRHOLD ON ELASTICITY/HARSPU27T313-V037700 (720p).mp4 86.67 MB
05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (720p).mp4 73.76 MB
05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (720p).mp4 44.18 MB
05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/HARSPU27T313-V039600 (720p).mp4 29.07 MB
05 Candy/04 YOSSES CANDY APPLE/HARSPU27T313-V039700 (720p).mp4 31.16 MB
05 Candy/05 YOSSES SORBET/HARSPU27T313-V039500 (720p).mp4 10.82 MB
06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).mp4 52.8 MB
06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (720p).mp4 21.78 MB
06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).mp4 41.63 MB
06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).mp4 62.29 MB
06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).mp4 40.04 MB
06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).mp4 46.8 MB
06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).mp4 130.42 MB
06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).mp4 67.33 MB
06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).mp4 48.14 MB
06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (720p).mp4 38.59 MB
06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).mp4 53.55 MB
06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (720p).mp4 21.91 MB
06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).mp4 55.05 MB
06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).mp4 47.01 MB
06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).mp4 42.84 MB
06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).mp4 43.32 MB
07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (720p).mp4 76.21 MB
07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (720p).mp4 29.5 MB
07 Review Material/03 BOND TYPES/HARSPU27T313-V032400 (720p).mp4 25.6 MB
07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (720p).mp4 65.19 MB
08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (720p).mp4 33.42 MB
08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).mp4 29.83 MB
08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).mp4 21.74 MB
08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).mp4 48.14 MB
08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).mp4 51.11 MB
08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (720p).mp4 36.8 MB
08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).mp4 46.8 MB
08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).mp4 49.75 MB
Book-Science & Cooking A Companion to the Harvard Course/01/01_foodcomps_slide_58.mov 1.19 MB
Book-Science & Cooking A Companion to the Harvard Course/02/02_eth_slide_18-2_1.mp4 4.64 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_1_phases_slide-11-13_1.mp4 2.87 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_2_phases_slide-21-22-23_03_1.mp4 1.18 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_3_gas_water_16_sec_1.mp4 2.12 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_4_liquid_water_16_sec_1.mp4 2.12 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_5_solid_water_16_sec_1.mp4 2.13 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_6_oil_melting_1.mp4 4.28 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_7_phases-rotovap_slide-036_1.mp4 1.39 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_8_phases-rotovap_slide-040_1.mp4 1.55 MB
Book-Science & Cooking A Companion to the Harvard Course/05/video_1_verdine_movie-prores_1.mp4 1.48 MB
Book-Science & Cooking A Companion to the Harvard Course/05/video_2_cheese_movie_2.mp4 1.51 MB
Book-Science & Cooking A Companion to the Harvard Course/05/video_3_osmosis_03.mov 3.82 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_10_07_viscosity_slide_09_1.mp4 1.19 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_1_07_viscosity_slide_13_1.mp4 970.87 KB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_2_07_viscosity_slide_12_1.mp4 973.96 KB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_3_07_viscosity_slide_15a_1.mp4 257.9 KB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_4_07_viscosity_slide_15b_1.mp4 1.37 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_5_07_viscosity_slide_19_1.mp4 1.37 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_6_07_viscosity_slide_36_1.mp4 1 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_7_07_viscosity_slide_37_1.mp4 1.54 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_8_07_viscosity_slide_26_1.mp4 1016.92 KB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_9_07_viscosity_slide_28_1.mp4 311.51 KB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_1_08_emulsions_slide_7-8-9-2.mp4 258.73 KB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_2_08_emulsions_slide_53.mp4 357.03 KB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_3_08_emulsions_slide_55.mp4 89 KB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_4_08_emulsions_slide_56.mp4 72.11 KB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_1_09_baking_slide_40_1.mp4 613.67 KB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_2_09_baking_bubblegrowth_slide_08_1.mp4 631.53 KB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_3_09_baking_bubblegrowth_slide_14_1.mp4 630.53 KB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_4_09_baking_bubblegrowth_bubblesgrowing_1.mp4 618.35 KB
其他位置