AN INTERDISCIPLINARY MODEL FOR TEACHING THE TOPIC “FOODS”: A CONTRIBUTION TO MODERN CHEMICAL EDUCATION
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Education,Chemistry (miscellaneous)
Link
http://pubs.rsc.org/en/content/articlepdf/2004/RP/B4RP90017K
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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3. Profile of food chemistry lectures in chemistry education program: A descriptive study on the fulfillment of competency standards of chemistry teacher candidates;Journal of Physics: Conference Series;2019-02
4. Learning chemistry and beyond with a lesson plan on potato crisps, which follows a socio-critical and problem-oriented approach to chemistry lessons – a case study;Chem. Educ. Res. Pract.;2008
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