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The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost [and three others].
Provost, Joseph J., author.
2016
TX545 .S354 2016
Available Online
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Title
The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost [and three others].
ISBN
9781119210337
9781118910771
Published
Hoboken, New Jersey : Wiley, 2016.
Copyright
2016
Language
English
Description
1 online resource (669 pages).
Call Number
TX545 .S354 2016
Dewey Decimal Classification
664/.07
Bibliography, etc. Note
Includes bibliographical references at the end of each chapters and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Added Author
Provost, Joseph J., author.
Available in Other Form
Print version: science of cooking : understanding the biology and chemistry behind food and cooking. Hoboken, New Jersey : Wiley, c2016 9781118910771
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