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The Science of Cooking:Understanding the biology and chemistry behing food and cooking

Physical description: 600p; illus. 25cm;
Edition: 2nd ed.;
Author(s): Provost, Joseph J.;
(et.al);
ISBN: 9781394158225;
Subjects: Food - Analysis; Biochemistry; Food - Composition; Food - Biotechnology;
Publisher: : John Wiley and Sons Inc New Jersey , 2025;
Call number: TX 545 .P76;
Type: Book
Available At: Reserved Book Room (RBR) -> stacks
Availability: View details
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Bar code Accession number Status Location Material type
525500. 525500.
TX 545 .P76		 Available Reserved Book Room (RBR) -> stacks(Currently present in Reserved Book Room (RBR))
 Book Request this item for check-out
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Leader
008260414 2025
020 $a9781394158225
0820 $aTX 545 .P76
100 $aProvost, Joseph J.
245 $aThe Science of Cooking$bUnderstanding the biology and chemistry behing food and cooking
250 $a2nd ed.
260 $bJohn Wiley and Sons Inc$aNew Jersey$c2025
300 $a600p; illus.$c25cm
650 $aFood - Analysis
650 $aBiochemistry
650 $aFood - Composition
650 $aFood - Biotechnology
700 $a(et.al)

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