The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Ashley L. Corrigan Steffey, Mark A. Wallert.
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2025]Copyright date: ©2025Edition: 2nd editionDescription: xvi, 600 pages : illustrations (some colour) ; 26 cmContent type:- text
- unmediated
- volume
- 9781394158218
- 664.07 PRO 2025
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Reserve Collection | Taylor's Library-TU | 664.07 PRO 2025 (Browse shelf(Opens below)) | Being Processed | TCIxx,91628,03,RM|TCIxx,91618,03,RM | 5000179396 |
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| 664.07 POR 2004 Food analysis : | 664.07 PRO 2016 The science of cooking : understanding the biology and chemistry behind food and cooking / | 664.07 PRO 2016 The science of cooking : understanding the biology and chemistry behind food and cooking / | 664.07 PRO 2025 The science of cooking : understanding the biology and chemistry behind food and cooking / | 664.07 QUA Qualities of food / | 664.07 QUA 2008 Quality control in food technology | 664.07 RIZ Experimental methods in food engineering / |
Includes bibliographical references and index.