| 000 | 01822nam a2200445 i 4500 | ||
|---|---|---|---|
| 001 | EBC4530809 | ||
| 003 | MiAaPQ | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 160606t20162016nju ob 001 0 eng d | ||
| 020 | _z9781118910771 | ||
| 020 | _a9781119210337 (e-book) | ||
| 035 | _a(MiAaPQ)EBC4530809 | ||
| 035 | _a(Au-PeEL)EBL4530809 | ||
| 035 | _a(CaPaEBR)ebr11213691 | ||
| 035 | _a(CaONFJC)MIL919797 | ||
| 035 | _a(OCoLC)929155543 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTX545 _b.S354 2016 |
|
| 082 | 0 |
_a664/.07 _223 |
|
| 245 | 0 | 4 |
_aThe science of cooking : _bunderstanding the biology and chemistry behind food and cooking / _cJoseph J. Provost [and three others]. |
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c2016. |
|
| 264 | 4 | _c�2016 | |
| 300 | _a1 online resource (669 pages) | ||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 338 |
_aonline resource _2rdacarrier |
||
| 504 | _aIncludes bibliographical references at the end of each chapters and index. | ||
| 588 | _aDescription based on print version record. | ||
| 590 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 | _aBiochemistry. | |
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 |
_aFood _xBiotechnology. |
|
| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aProvost, Joseph J., _eauthor. |
|
| 776 | 0 | 8 |
_iPrint version: _tscience of cooking : understanding the biology and chemistry behind food and cooking. _dHoboken, New Jersey : Wiley, c2016 _happroximately 669 pages _z9781118910771 _w2015041520 |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/nird-ebooks/detail.action?docID=4530809 _zClick to View |
| 999 |
_c51873 _d51873 |
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