{"id":5405452,"date":"2013-07-15T12:24:25","date_gmt":"2013-07-15T10:24:25","guid":{"rendered":"https:\/\/criticalbiomass.blog.hu\/2013\/07\/15\/a_gasztronomia_tudomanya"},"modified":"2013-07-15T12:24:25","modified_gmt":"2013-07-15T10:24:25","slug":"a_gasztronomia_tudomanya","status":"publish","type":"post","link":"https:\/\/criticalbiomass.hu\/?p=5405452","title":{"rendered":"A gasztron\u00f3mia tudom\u00e1nya"},"content":{"rendered":"<p style=\"text-align: justify;\"><a target=\"_self\" href=\"https:\/\/www.coursera.org\/course\/scigast\" rel=\"noopener\">The Science of Gastronomy<\/a> c\u00edmmel tart el\u0151ad\u00e1ssorozatot a coursera-n Lam Lung Yeung and King L. Chow a Hong Kong University of Science and Technology-r\u00f3l. Az els\u0151 feladatok lead\u00e1si hat\u00e1rideje m\u00e9g nem j\u00e1rt le, \u00fagyhogy aki akt\u00edvan el szeretne m\u00e9ly\u00fclni a t\u00e1pl\u00e1lkoz\u00e1studom\u00e1ny vil\u00e1g\u00e1ban, illetve szeretn\u00e9 maga felt\u00e9rk\u00e9pezni a nyelv\u00e9n elhelyezked\u0151 \u00edz\u00e9rz\u00e9kel\u0151 receptorokat, m\u00e9g nem k\u00e9sett le semmir\u0151l.<\/p>\n<p style=\"text-align: justify;\">M\u00e1r az els\u0151 h\u00e9t anyaga j\u00f3 p\u00e1r poszt\u00f6tletet vetett fel, \u00fagyhogy a k\u00f6zelj\u00f6v\u0151ben lehet, hogy az eddigiekn\u00e9l t\u00f6bbsz\u00f6r ker\u00fcl ter\u00edt\u00e9kre a t\u00e9ma.<\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/x2RRCgjNlYM?feature=player_embedded\" allowfullscreen=\"\" frameborder=\"0\" height=\"360\" width=\"640\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Science of Gastronomy c\u00edmmel tart el\u0151ad\u00e1ssorozatot a coursera-n Lam Lung Yeung and King L. Chow a Hong Kong University of Science and Technology-r\u00f3l. Az els\u0151 feladatok lead\u00e1si hat\u00e1rideje m\u00e9g nem j\u00e1rt le, \u00fagyhogy aki akt\u00edvan el szeretne m\u00e9ly\u00fclni a &hellip; <a href=\"https:\/\/criticalbiomass.hu\/?p=5405452\">Egy kattint\u00e1s ide a folytat\u00e1shoz&#8230;. <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,16,1],"tags":[82],"class_list":["post-5405452","post","type-post","status-publish","format-standard","hentry","category-molekularis_gasztronomia","category-taplalkozastudomany","category-uncategorized","tag-mooc"],"_links":{"self":[{"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=\/wp\/v2\/posts\/5405452","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5405452"}],"version-history":[{"count":0,"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=\/wp\/v2\/posts\/5405452\/revisions"}],"wp:attachment":[{"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5405452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5405452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/criticalbiomass.hu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5405452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}