The science of cooking :
The science of cooking : understanding the biology and chemistry behind food and cooking /
Joseph J. Provost [and three others].
- 1 online resource (669 pages)
Includes bibliographical references at the end of each chapters and index.
9781119210337 (e-book)
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
Electronic books.
TX545 / .S354 2016
664/.07
Includes bibliographical references at the end of each chapters and index.
9781119210337 (e-book)
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
Electronic books.
TX545 / .S354 2016
664/.07