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001415000 020__ $$a9781119210337
001415000 020__ $$z9781118910771
001415000 035__ $$a(MiAaPQ)EBC7104477
001415000 035__ $$a(Au-PeEL)EBL7104477
001415000 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
001415000 050_4 $$aTX545$$b.S354 2016
001415000 0820_ $$a664/.07$$223
001415000 24504 $$aThe science of cooking :$$bunderstanding the biology and chemistry behind food and cooking /$$cJoseph J. Provost [and three others].
001415000 264_1 $$aHoboken, New Jersey :$$bWiley,$$c2016.
001415000 264_4 $$c2016
001415000 300__ $$a1 online resource (669 pages).
001415000 336__ $$atext$$2rdacontent
001415000 337__ $$acomputer$$2rdamedia
001415000 338__ $$aonline resource$$2rdacarrier
001415000 504__ $$aIncludes bibliographical references at the end of each chapters and index.
001415000 506__ $$aAccess limited to authorized users.
001415000 588__ $$aDescription based on print version record.
001415000 650_0 $$aBiochemistry.
001415000 650_0 $$aFood$$xAnalysis.
001415000 650_0 $$aFood$$xBiotechnology.
001415000 650_0 $$aFood$$xComposition.
001415000 655_0 $$aElectronic books
001415000 7001_ $$aProvost, Joseph J.,$$eauthor.
001415000 77608 $$iPrint version:$$tscience of cooking : understanding the biology and chemistry behind food and cooking.$$dHoboken, New Jersey : Wiley, c2016 $$z9781118910771 $$w2015041520
001415000 852__ $$bebk
001415000 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=7104477$$zOnline Access
001415000 909CO $$ooai:library.usi.edu:1415000$$pGLOBAL_SET
001415000 980__ $$aBIB
001415000 980__ $$aEBOOK
001415000 982__ $$aEbook
001415000 983__ $$aOnline