Provost, Joseph J., <br/><br/>
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 
<br/><br/><label>ISBN: </label>9781118674208 /  2,160.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Biochemistry.<br/>Food --Composition.<br/>Food --Biotechnology.
<br/><br/><label>LC Class. No.: </label>TX545  / P969 S3 2016