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The science of cooking : | understanding the biology and chemistry behind food and cooking /

Provost, Joseph J.,

The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost...[et al.] - Hoboken, New Jersey : Wiley, 2016. - 522 p : ill

ISBN: 9781118674208 / 2,160.00

Subjects--Topical Terms:
Food--Analysis.
Biochemistry.
Food --Composition.
Food --Biotechnology.

LC Class. No.: TX545 / P969 S3 2016

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The science of cooking : | understanding the biology and chemistry behind food and cooking /

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