Provost, Joseph J.,
The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark A. Wallert. - xv, 522 pages : illustrations (some colour) ; 24 cm
Includes bibliographical references and index.
9781118674208
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
664.07 / PRO 2016
The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark A. Wallert. - xv, 522 pages : illustrations (some colour) ; 24 cm
Includes bibliographical references and index.
9781118674208
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
664.07 / PRO 2016