TY  - BOOK
AU  - Provost,Joseph J.
TI  - The science of cooking: understanding the biology and chemistry behind food and cooking 
AV  - TX545 .S354 2016
U1  - 664/.07 23
PY  - 2016///
CY  - Hoboken, New Jersey
PB  - Wiley
KW  - Food
KW  - Analysis
KW  - Biochemistry
KW  - Composition
KW  - Biotechnology
KW  - Electronic books
N1  - Includes bibliographical references at the end of each chapters and index
UR  - https://ebookcentral.proquest.com/lib/nird-ebooks/detail.action?docID=4530809
ER  -