An edition of The Science of Cooking (2016)

Science of Cooking

Understanding the Biology and Chemistry Behind Food and Cooking

By Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert

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Publish Date

2016

Publisher

Wiley & Sons, Incorporated, John

Language

eng

Pages

544

Description:

subjects: Cooking, Science, laboratory manuals, Food, Biochemistry, Composition, Analysis, Biotechnology, Food, analysis, Food, biotechnology, Food, composition